Unless you openly describe yourself as a ‘foodie’ you probably don’t really indulge in a fancy, rich meal for no reason. You may do it for guests but not for yourself unless it is a special occasion. My problem is that I’m too impatient. I can’t wait until a special occasion presents itself to make something a little bit more elaborate for dinner. Sometimes it isn’t even that elaborate but it’s just a dish whose presence on French restaurant’s menu make you feel it can’t possibly be that simple. The truth is that I like nice food but as a graduate student, can’t really afford to eat at really nice places. So I’m left to trying to make it myself.
Tonight’s meal was inspired by some wild leeks I found at the market. At the fishmonger’s I came across some wild scallops and bought them without really knowing how I’d make them. Once I got home, a quick search at The Google got me some tasty suggestions: Wild Leek and Parsley Risotto and Pan-seared Scallops with Butter Herb sauce. The ingredients were simple enough and I had most of them at hand: scallops, parsley, a good white wine, vegetable stock, unsalted butter… The result?
The picture was terribly over-exposed but you get the idea. It was simply divine. Alan moaned throughout the meal and we speculated that something like this would probably cost about a hundred dollars for the two of us (with wine) at a nice restaurant. Oh, the wine was a nice Wolf Blass Sauvignon Blanc. Now we’re off for an ice cream…