Sunday, October 25, 2009


We spent last week in Duck, NC.  Had to work all week, but working from the OBX is better than commuting to Arlington every day.

Vacation for me means cooking more, not less. One night I made a scallop pasta dish that turned out well. I started with a cream sauce -- basic -- butter, flour, milk, and nutmeg, then added some Parmesan. Crisped and crumbled some prosciutto but kept some out and sliced it thin. Seared the scallops with some of Tommy's Steak Seasoning.

Added the sauce to the drained pasta, sprinkled with more parm, and topped it with the scallops.

Not so good for my heart but it sure warmed my soul.

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