Ah what a weekend…great weekends always make Monday seem a little more Monday-ish than usual! But I can’t complain the weather is still beautiful and I’m breathing!
My weekend was full of fun here are some recaps and more to come this week!
This morning I got up the sun was shinning and birds were cheeping! It reminded me that working out is a great way to say thank you for the day and in that spirit I did a quick 15 minute Free Workout App Exercise. Lots of squats, presses, planks and crunches!
My body is pretty sore after 6 hours of non-stop landscaping on Sunday. On the bright side my veggie garden is planted, we added a bunch of Hostas to our landscaping (courtesy of our neighbors who are cutting back on their gardens) and trimmed back the dreaded cedar trees! The Hostas are like recycling! Oh you are getting rid of those? We are looking for some, I felt so GREEN!
After an incredible weekend workout. We followed it up with an incredible dinner!
Pesto Pan Seared Scallops!
If scallops were less than $20 a pound ever I would live on them. This is a version of a recipe I saw on a plane. Yes you read that correctly a PLANE I like flying Jet Blue because let’s face it TV can teach us things. While on a flight recently to NYC I flipped through what appeared to be a cooking channel and a chef making some simple scallops and wine pairings. Feeling inspirited this is my version of pesto scallops!
-Large Scallops 1 pound
-4 cloves of garlic peeled and chopped
-1 Jar of pre-made basil pesto
-Cut each Scallop in half leaving a hing opening.
-Place a teaspoon of pre-made pesto inside the scallop, and sprinkle with salt and pepper to taste, put the flap hing part back on top.
-Pre-heat a flat baking pan to medium to high heat. Add the garlic crushed garlic cloves and 2 tablespoons olive oil. (The key to searing is that your oil/pan are hot but bit burning)
– Add the Scallops, let look for 3-4 minutes on each side.
– Serve with your choice of rice/pasta and veggies
I served mine with some quick one minute rice and roasted asparagus.
You can easily create these roasted asparagus spears by trimming the ends off the asparagus.
Sprinkle them with a drizzle of Olive Oil, 4 cloves of crushed garlic and salt and pepper. Then bake them on a flat baking sheet for 15 minutes on 350°. Super easy and delicious!