I had the pleasure of spending yesterday afternoon with my mother!
We spent the afternoon doing typical mother daughter things…shopping at Whole Foods…walking the dog for an hour…you know: Vermonty Mother-daughter things.
M and I also had the pleasure of having a Momcooked meal:
Pesto Scallops (From Mark Bittman’s Basil Stuffed Scallops)
Scallops–2 or 3 per person
Juice of one lemon or lime
olive oil for the pan
salt and pepper to taste
We used pre-made pesto to make this easier, but you could also make your own!
Generously coat a frying pan with olive oil and cook each scallop until browned–about 3 minutes per side. When the scallops have finished cooking, pour the lemon or lime juice into the pan and mix it with the scallop juice, and then pour this mix over the scallops. You can watch Mark Bittman do this here.