On Sat, 16 May 2009 20:13:41 -0600, Christine Dabney
> wrote:

>On Sat, 16 May 2009 19:03:00 -0700, "Nexis" > wrote:
>
>>
>>
>
>Getting ready to take a shower. I am on call for 4 hours tonight...and
>I have to be ready. And after that, I am tearing the house apart
>trying to find a missing-to-me cookbook. I know it is somewhere here
>in the house, but damned if I can find it.
>
>After my shower, I might join in...
>
OK, I'm there now... no Nexis or you! Will be there for a while...
ok, what I'll do is turn the sound up and watch something on tv.

sf
full from a (sea) scallop dinner

No real recipe, but here's how to do it:

-Toss scallops lightly in flour, saute quickly over high heat (in oil
- olive or something flavorless like peanut or Canola) to brown.

Finish with a wine sauce.

The wine sauce is as follows (for 2):

*A glug or two of white wine
*A spritz of lemon... 1/4 or 1/2 lemon, depending on how much wine you
used (it cuts sweetness of even the driest whites)
*Finish with a chunk of (unsalted) butter. Butter thickens the
sauce... how much depends on if you're dieting or not.
*Add a tiny bit of chopped parsley (or not).

Serve with plain rigatoni (you can dress it with oo or butter and
parmesan if you wish) and spinach sautéed with garlic or a green salad
with a simple dressing, like home made Italian.

--
I love cooking with wine.
Sometimes I even put it in the food.