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Monday, November 12, 2012

Pan Seared Scallops over Mexican Cornbread & Crochet?

Hungry? 
Like Scallops?
Like Kale?
Like Home Made Mexican Cornbread?
Like Chili Hot Oil?

If you answer yes to 3 or more of these questions, then prepare yourself for a delightful feast.

First of all, refer to my Mexican Cornbread Recipe Blog and prepare the cornbread.
When your cornbread is cooked and cooling, cook your Kale and Scallops. 
Scallops on the cooktop
Pan Sear your scallops in a small amount of Chili Hot Oil located in the Asian section of your grocery store.

Saute your Kale in a small amount of Olive Oil
Salt and Pepper each to your taste






Prepare a sauce
I made Cranberry-Balsamic Vinaigrette
Blend Cranberry Chutney and Vinaigrette.


Pan Seared Scallops over CornBread


Plate your dish!

Square of Cornbread
Row of Kale
Row of Scallops
Garnish with sauce






Now to my weekend project.  I enjoyed crocheting while watching football games!  Yes, I can do BOTH!


clutch bag-CrochetClutch with flower - Crochet
 
 
 
Cute little clutch with a precious flower.  Did you guess I was crocheting a flower?
 
 

 Hotpad - Crocheted
Veragated Hot Pad - Crocheted
 
Festive Hot Pads for your counter tops- Made with 100% all Natural Yarn by Lilly - Sugar'n Cream.