Dead and Company, Food Company

We get to see Dave Matthews in less than 45 days, I think…. Math is not my strong suit.

With the Dead and Company being on tour and Dave has finally gone out to tour this summer, I can’t help but remember THAT DAY.

May 20, 1995

I went to Vegas to see the Grateful Dead. It was hot, I wasn’t old enough to gamble and I remember being so afraid of being dosed with acid. You laugh, but we heard that squirt bottles had been dosed with acid, sigh. I walked into the outdoor stadium, it was sweltering, people were selling cold fruit, and squirting people with “water”, I put myself into panic mode, ha! But, then….this band came on stage and that was that. I fell in love right there. Soooo, I can NOT wait to see him live again with my favorite person.

Last Saturday I asked the girls what they wanted for breakfast. Being that we didn’t have pancake mix (no I am not making it from scratch, eye roll). They branched out. One asked for avo toast and another, toad in a hole (egg in toast). Extra, or kids who still need to dip everything they eat in a condiment, now insert eye roll.

I made a very good scallop recipe.

You had me at spicy herb oil.

Reality check. We can combine all of the herbs, add in some salt and some spice and we could pair it with anything. Steak, chicken, fish, pasta….seriously you guys, it’s so flavorful, and fresh and perfect for summer.

To give this dish a more Asian influence, add 1 tsp of sesame oil to the herb oil mixture.

This recipe comes from Chef Tory Miller

Pan-Seared Scallops with Heirloom Tomatoes & Spicy Herb Oil

INGREDIENTS

8 Jumbo Scallops

Salt, to taste

fresh ground pepper, to taste

2 Tbs Butter

Herb oil

1 Tbs fresh flat-leaf parsley

1 Tbs chopped fresh chives

1 Tbs chopped fresh mint

1 Tbs chopped fresh Basil

1 Tbs minced garlic

1 Tbs minced shallot

1 Tbs soy sauce

1 Tbs fish sauce

1/4 cup evoo

1 fresh Thai chili, thinly sliced

2 cups fresh, ripe cherry tomatoes

1 lime, halved

Pat the scallops dry with a paper towel. Season with salt and pepper.

Heat the oil in a skillet over medium-high heat. Add the scallops and cook without turning or moving until they start to turn brown around the edges. Add the butter to pan. When melted, use the butter to baste the scallops to complete the cooking. Do not turn the scallops. This whole cooking process should take around 5 minutes.

Remove from heat and set the scallops on a paper towel lined plate.

To make the herb oil, mix all the ingredients in a bowl and stir well.

Arrange the tomatoes on a plate. Season with salt and pepper. Add the cooked scallops and drizzle with the herb oil. Squeeze the lime juice over the entire dish.

Enjoy!

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