Wednesday, September 8, 2010
Light Spring Supper for Three
I felt a desire to make something Mediterranean,so first I made a salad by halving cherry tomatoes, whole baby spinach leaves and halved juicy kalamata olives. This was then drenched in an olive oil and seasoned dressing.
I had baked a cottage loaf this morning, which I grilled on the stove top in a grill pan and rubbed the pieces with fresh garlic and drizzled them with olive oil.
Lastly I heated up a pan and popped the scallops in it and cooked them a couple of minutes on each side and placed them back in their shells, then sprinkled them them with lemon zest and a splash of lemon juice and the left over pan juice.