bay scallops

For my first food submission, I would like to give out recipe that I made up the other day. It's all about Bay Scallops and it's muy yummy. Gained boy approval and no crumb bits made it to the trash. It's got a light tasting sauce, and it's low on the carb meter for those of you who care.

Guaranteed to get you laid, no matter what your gender... or coding aptitude.

Ingredients:

18 reasonably sized bay scallops

3 large portabello mushrooms

A fist full of snow peas

1/2 cups of skim milk

3 tbsps. of butter or light oil

3/4 cups of dry vermouth or dry wine

1 tbsp of flour

1 tsp. of dill

1 tsp. of pepper

1 tsp. of basil

1 dash of salt

2 bay leaves

2 tsps. Of rosemary

As you can tell, I'm a fan of seasoning, so if you like food bland; use less stuff. First wash everything and cut the stem bits off of the snow peas. They just need to be boiled until soft, nuking is totally allowed. Throw in some butter or oil and a little salt to help them out.

Put 1 tbsp. Of butter or oil in a pan and heat it on low. Cut up the portabello mushrooms into whatever sized pieces you prefer. Cook them in the frying pan for about two minutes, add 1/2 cup of vermouth or wine, cover them and cook for about five more minutes. They should look like cooked mushrooms. Set them aside.

Put a little butter in another saucepan, and add 1/4 cups of vermouth or wine. Cook the scallops in there for about two or three minutes. They should be slightly less pink, but still mushy to poke at. Take them off of the burner.

Now the sauce, put 1 tbsp. Of butter in yet another sauce pan (this is a dish intensive meal - good thing Drew does those) and melt it down. Add the flour and whisk it together. On medium heat, slowly add the milk and the spices. When it starts to thicken a bit, add the vermouth/wine that you cooked the scallops in to the mix. Whisk every once in a while until medium thick. Add the scallops and heat them together.

Heat your other side items, plate them, and then pour the scallop goo on top.