Wednesday, November 25, 2009

Cajun Spiced Scallops with a Sour Cream/Brown Sugar/Lemon Sauce on Sauteed Kale

For Martha's birthday dinner, Mike was searing Cajun-seasoned scallops and making a sour cream, brown sugar, and lemon sauce for them while I was sauteeing some kale in olive oil, garlic and a splash of chicken stock. At some point along the way, as we jostled each other for elbow room at the cooktop, we decided that the scallops and sauce might be best served on top of the kale. It worked out perfectly!

Neither of us used recipes, so I can't link you, but the basic idea was thus: sprinkle scallops with Cajun seasoning and sear in a cast iron pan, saute the kale with minced garlic and olive oil, then splash the chicken broth in and cover it for a few minutes to soften the tough veggie. The sauce is a mystery to me... Mike? My only input was "Add more lemon juice."

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