Bivalve mollusks are my jam!

Been a while since my last post...I haven't observed or obsessed about anything terrible or ridiculous enough to upset my perfectly balanced sensibilities and drive me to write a post during these past few weeks. That was a sentence! I need an editor.

Autumn, or Fall, or Herfst in Dutch (because the Dutch are awesome!), has arrived on the calendar, but not in the air - but who am I to complain? While I'm not a fan of the heat lingering too long, it will be negative eight thousand in a few weeks, so here's to the balmy days while they're still upon us.

See? Perfectly balanced outlook, even when the weather is annoyingly weird.

OMG I will not post about the weather. Sorry. Let's get back to me, and more specifically, my dinner, that's currently breaking down in my belly. Mmm..digestion.

I bought frozen scallops a few weeks ago, put them in the freezer when I got home, and forgot about them - until this afternoon. I was excited to discover the bag, jammed up next to a mysterious looking foil pouch. You should always ignore any unfamiliar foil pouches in your freezer - no good can come of them.

After a quick defrost in cold water, I noticed the tendons had already been trimmed. I guess I got fancy at the store, and I don't even remember. Excellent.

I steamed up some fine green beans - and by fine, I mean the thin stringy ones, not those other sexy beans - and set them aside. Just before I'm ready to serve them, I throw them in a skillet with hot olive oil, garlic, and salt. Sometimes I toss in some soy sauce for a little extra umami, but not tonight, because I forgot.

In my most favorite skillet of all, I heated a tablespoon each of butter and olive oil (by the way, it's for another post, but California olive oil is my new favorite - yea you heard me, Italy). I patted the little bivalvey guys dry, salt and peppered them a bit, and gently (gently) slid them into the sizzling pan. Three minutes, flip, then 2 minutes. Nicely browned. I deglazed the pan with a shot of white wine, and positioned the scallops pretty next to the green beans on mine and kiddo's plates. Between the two of us, we polished off almost a pound of scallops.

Also, again fuck you Rachel Ray, this dinner took me less than15 minutes and it was better than any half baked bullshit you ever made in your fug-ass tv kitchen. Fucking idiot. 

Every time I have scallops, I remember how much I love them, and remind myself to buy them more often. And then I don't - or I do, and forget that I have. The madness ends here. Scallops all the days!