Presents!

So what can you get Cookin' Mama to make her happy? Geeky cooking supplies of course! I received a Food Saver, which I am excited for. Especially because I may actually plant a garden this summer (we'll see). And then I can freeze all my extra garden goodies. I also was given a oven thermometer, which sounds dumb but I really wanted it. You should always check your oven to see if it's actually correct. Other items included a cookie dough scoop, a three tier cookie cooling rack, and a stainless steel Dutch oven, the cooking kind, not the stinky kind. But the best was a stainless steel 12" saute pan. Ooo la la! The pan came with a scallop recipe, which I have not tried, but it sounds really good, if you like scallops, so I'm including it.

Limey Scallops ( a'hoy matey!)

12 large scallops, patted dry
1 Tbsp. coriander seed
2 Tbsp. olive oil
1/2 cup dry white wine
Zest of 2 limes
Juice of 1 lime
2 Tbsp. butter
salt and pepper to taste

Tip: this recipe calls for dry pack scallops. It states that they are superior because they do not have water added to them. I'm sure this is true, however I have not seen dry pack scallops, so get the frozen and pat them as dry as possible if you cannot find dry pack scallops.

Toast the coriander seed over medium heat until fragrant. Remove from pan, cool, then crush with a rolling pin. Sprinkle scallops on both sides with crushed coriander seed.

In large saute pan (12" stainless steel if your lucky!) add olive oil and heat over medium heat until oil ripples. Add scallops and saute until golden. Turn scallops and continue to saute until golden. Remove from pan. Be careful not to over cook scallops or they will be rubbery.

Add wine to pan, scrapping up brown bits. Reduce wine to half. Add lime juice and zest. Heat for 1 minute. Whisk in butter. Season with salt and pepper. Pour sauce over scallops.