Honestly, when will I learn not to go to the grocery store without a list? I should’ve just turned around, gone home and retrieved it. Instead, I wander aimlessly, putting random things — that look really good –into my basket. When dinnertime rolls around, here I am, with a bunch of food that doesn’t really mesh together.
6pm then resembles one of those shows from the Food Network, you know, the one where the contestants have a basket of food and have to come up with a meal. And, you know one of the ingredients will be a curve ball.
The day had started out with the thought of steak for dinner, then, I saw those beautiful leeks at the store. That’s what derailed me, leeks are never a weekly addition to my grocery list. Love ’em, yep, but they’re only purchased when I have a specific recipe in mind that requires them.
The spinach was supposed to be for a salad, to go with the steak; makes sense, if I had actually purchased some steak. Nope, I picked it up, put it down when I ran into a friend, talked forever and left without the steak.
Thankfully, I had a bag of Bay Scallops in the freezer. I had been meaning to use them up, perhaps it was subliminal ? It all came together so beautifully, that I plan to make this dish again and again.
Now, if I don’t get sidetracked at the grocery store tomorrow, perhaps steak will be on the menu then….
- 2 large leeks, white and light green parts only, rinsed well and chopped
- 1 Tbsp olive oil
- 5 ounces fresh spinach, or approx 4-5 cups
- 1 clove of garlic, minced
- 1/2 lb bay scallops
- 2 Tbsp olive oil
- 2Tbsp butter
- 2 cups cooked brown rice
- 4 Tsp pesto, either homemade or store bought