‘Alton Brown’ Articles at Sweetnicks

There are some things that I just don’t cook or bake, for a variety of reasons.

I generally don’t make cut-out cookies. Just.too.fiddly. Sometimes, but usually never.

Which does not really explain why I have cookie cutters.

I don’t make homemade crust (Pillsbury does a fine job of that). And I don’t own a rolling pin.

And I generally don’t make scallops.

I think I can probably count on one hand how many times I have made scallops over the last 23 years.

And might still have a finger leftover.

I love scallops, don’t get me wrong. But I think I’ve just had enough overdone scallops while dining out, that the prospect of making perfectly cooked and tender scallops just scares me. And I tend to like recipes that are a bit more forgiving. Because with the kids and the zoo running through the kitchen while I’m cooking, well, there ain’t a lot of concentration going on.

And they’re too expensive to ruin. Within minutes.

But last week, I was standing in front of the seafood counter buying crab, and all the sudden I saw them.

Big, plump, white scallops.

And I caved.

And then I was home, with scallops, and no recipe.

Folks, Google is your friend.

One of the first recipes that popped up was Alton Brown’s for Seared Scallops. A quick scan of the (basic) ingredients showed I had everything else that was needed, and it only took minutes to make.

I psyched myself up, gave the kids their dinner (they wanted no part of scallops), and got to work.

I followed the directions.

Completely.

Didn’t multitask.

At all.

And ended up reaping the rewards.

They were done within minutes, and the perfect lean and green meal served alongside heaps of roasted broccoli. A slightly crisp outer edge, a tiny taste of salt and black pepper, and all ’round tenderness once you took a bite.

Armed with this recipe, I will never shy away from making scallops at home again.

Hungry for more scallop recipes?
This was an OMG recipe that is definitely worth making, inspired by Julia Child.
This version is light and healthy and sits atop a bed of couscous.
This Scallop Casserole is one dish that my Dad loves, and for many years, it was served on Christmas Eve, as part of our Feast of Seven Fishes.

Tomorrow? A review on a new frozen yogurt place.

…

One of my favorite ways to start a lazy Sunday morning is by stopping at a local bagel shop that Mystic turned me on to.

Toasted salt bagel with smoked salmon spread.

That with an iced coffee from Dunkin’ Donuts.

And the Sunday newspaper.

Pure perfection.

And we have done that for many, many Sundays during the course of our relationship.

Except for the past six months.

Because I have trying to cut back on carbs.

Emptiness that just weighs you down.

In more ways than one.

Although it’s not nearly the same, I have somewhat appeased my cravings with a whole wheat English muffin or deli flat.

Toasted.

With a homemade spread.

Or schmear, if you will.

It’s satisfying and filling, without quite so much emptiness as a big fat bagel.

And as I very nearly caved in a “screw it, one in six months is no big deal” moment this weekend, I didn’t.

Because once you hop back on that train, it’s hard to find where it ends.

So instead, I visited the Thomas’ retail outlet and stocked up on whole grain english muffins.

And made this spread.

And all was right with the world.

Or the breakfast eating corner of it.

…

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Recipe: Seared Scallops {Alton Brown}

Recipe: Alton Brown’s Roasted Vegetable Spread