I’m basking in the quiet this morning. A rare moment. The day will get busier and by the end, I’ll wonder where time went.
With a full daily schedule, I constantly remind myself “be present in the moment”. Sage advice from my lovely yoga Instructor. Advice that has allowed me to relish time, instead of passing through it at mach speed.
I walk around mumbling these words. So often that I found myself reciting this phrase in the market yesterday. To my embarrassment, a fellow shopper thought I was talking to her. No, just talking to myself.
I realized how much I miss in life when I’m not present in the moment. Little things my daughters say, a hidden smile from my husband, sadness in a friend’s voice or joy in my niece’s email telling me she got into the college of her choice.
Even the pained look on Tank’s face when I’ve forgotten to feed him. Although he usually won’t let anyone forget to feed him. Even though he’s sporting a little extra “husky” these days and could use a tiny reduction in his food consumption.
Being present in the moment has become more important to me as of late. The tragedy in Newtown is devastating. I cannot imagine.
Like many, I’ve shed a thousand tears. My heart continues to grieve for those who lost their precious children and loved ones. My heartfelt thoughts and prayers are with them.
I wish you all true joy, much love and peace this holiday season!
Loads of Love,
Proscuitto Wrapped Scallops with a Raspberry Chipotle Glaze
I love this dish as an entree with Mexican Diver Scallops or as an appetizer with smaller scallops U 20-30. The Raspberry Chipotle Glaze is even fabulous on grilled salmon, chicken and shrimp. A lovely and versatile sauce.
10 large dry packed scallops (for appetizer use smaller dry packed scallops U 20-30, but not Bay Scallops)
5-8 slices prosciutto (sliced in half lengthwise)
10 rosemary stalks for skewers (or pretty party picks that can withstand heat)
Salt and Pepper
2-4 tablespoons clarified butter or high heat oil
1 cup raspberry preserves (with or without seeds, although I prefer without seeds. If you can’t find without seed, just strain the glaze before using)
1/4 – 1/3 cup white wine or port
1 chipotle chili in adobo sauce
Pinch of black pepper
To make the sauce, in a blender or food processor, pulse the preserves, chipotle chili and wine. Just until nicely combined. Transfer to a small pot and heat on low. Stir in a pinch of black pepper. The heat thin the sauce a bit. The sauce thickens as it cools.
To make the scallops, wrap one strip of prosciutto around the scallop and secure with a rosemary skewer. Continue to do this with the remaining scallops.
Heat a large heavy bottom skillet over medium high heat and add a tablespoon or two of clarified butter or high heat oil. Season the scallops lightly with salt and pepper. When the butter is hot, brown the scallops on both sides. About 1-2 minutes on each side depending on size of the scallop. You may need to adjust your heat and turn it down to medium if your pan gets too hot. You want the scallops to have a nice golden brown crust on each side. Click on this link for a visual tutorial on how to perfectly pan sear scallops. http://culinaryarts.about.com/od/fishseafood/ss/searseascallops.htm
Drizzle sauce on plates or a platter and then place the cooked scallops on top of the sauce and serve immediately. As well, you can plate the scallops and then drizzle the sauce on top. Either way, it’ll taste fantastic!
Recipe inspired by my favorite fishmonger, Jim at Gemini Fish Market
- sunday supper | seared scallops with red lentils and spinach (thespicystiletto.com)
- Mâche Salad with Potato Galettes and Scallops (latartinegourmande.com)
- Karista’s Roasted Pumpkin Risotto, eh? (justasmidgen.com)
- Seared Scallops with Sautéed Kale (thedomesticman.com)