Okay, three weeks into January, and I think I have reversed most of the effects of holiday merry making and gluttony.
It seems I only last a few weeks any time of the year, and I have a yearning to entertain.
Lately though, it seems that not just our calendars, but the stars must also be aligned to get together with good friends.
Well this past weekend all forces worked in our favor.
Two other couples and us, six is a nice group.
Both fabulous cooks.
In the past, I would get rather nervous entertaining accomplished cooks.
A while ago I saw a interview of a celebrity chef, who said “no matter your culinary expertise everyone loves to be cooked for”.
Who doesn’t love to be invited to linger over a good meal, great wine , and interesting conversation?
Okay that said, I needed to make something easy.
I didn’t want to be fretting over a hot stove wondering if dinner would be a success.
So before the doorbell even rang.
The big long farmhouse table in the kitchen was set.
I had the lettuces ready and set aside.
The lentil salad finished , simple to quickly warm.
That just left cooking the scallops.
Nothing could be easier.
We put out some good olives and nuts to pair with cocktails.
Then moved on to the perfectly seared scallops nestled on a earthy lentil salad, perched over lemony lambs lettuce and watercress.
Followed that with a nice cheese plate.
Another reason to linger at the table, with more wine.
And really, who doesn’t love an assortment of gooey, salty and savory cheeses.
Dinner was kind of healthy, right?
Finally some ripe berries and dark chocolate.
Maybe I should do this every weekend…………
- 1lb package lentils, or 2 14oz canned lentils
- 5-6 shallots, finely chopped
- 3 Tbs olive oil
- 1 red pepper, diced very small, approx size of cooked lentils
- 1/2 fennel bulb, diced very small as well
- 2 cloves garlic, minced
- 1/4 cup finely chopped parsley
- 1 prewashed container of lambs lettuce
- 1 big bunch of watercress
- juice of 1/2 lemon
- 3 Tbs olive oil
- salt and pepper to taste
- 3-4 large scallops per person
- sprinkle of kosher salt and some pepper
- zest of 1/2 lemon