Sea scallops over quinoa and roasted Brussels sprouts with a white wine pan sauce (Taken with instagram)
No modesty here, tonight’s dinner was awesome. Sauteed arugula with tomatoes, garlic and onion with wild rice and sea scallops, with a dash of lemon.
I riffed on a recipe by @chefjoseandres for gazpacho. I even stole the cucumber seeds in the middle (nice touch, chef!). His recipe is very simple - lots of tomato, cucumber, green pepper, olive oil and garlic along with bread toasted in olive oil.
I added a roasted red pepper to deepen the flavor and a quarter of a Serrano chile to give it all the hint of danger. I also decided to added sea scallops to make it feel like a more substantial meal. I also added chopped chives. Overall, I’m very pleased. The last time I tried gazpacho I added too much garlic and oil and it was too strong. This time I just went slow and eyeballed everything and tasted along the way. If I had a dishwasher, this would be a cinch to clean!
