All in a Dream
Last night I had a one of those weird dreams, where you don’t remember anything.
Well I didn’t remember anything except this dinner I had tonight.
Yes you heard it right, I dreamt up my dinner.
I think it was due to the fact that I’ve been brainstorming ways to use up all of my produce before I leave on my work trip on Sunday.
It started with the fresh peas I had picked up at the market last Saturday.
What to do, what to do.
Then it came to me.
Make a puree!
I didn’t have a lot of those peas, so I wanted to bulk it up with something else.
Here’s what I came up with.
Those are the ingredients I used in the puree, plus salt and pepper of course.
First I started by sautéing the garlic and onion in a pot with a little olive oil.
Once translucent, I added the carrots and peas to the pot.
I let the vegetables soften a little and then added some chicken stock to the pot.
I put the lid on and let it simmer for about 10 minutes or so until the vegetables were tender.
Then it all went into the VitaMix.
At this point I added the chopped thyme, lemon zest, cream, salt and pepper.
I blended it on high until it reached the consistency I wanted.
Smooth and creamy.
It looks more like a carrot puree, but I promise there’s peas hiding in there!
This tasted awesome! Winning!
The lemon zest gave it a bright flavor!
So in addition to the puree I dreamt of making a fresh corn salsa.
Here’s the main ingredients I came up with.
Pretty basic, yeah?
I threw all the ingredients in a bowl and then added some other flavorings on a whim.
Lime zest, honey, olive oil, sriracha, salt and pepper.
I gave it a good mixing.
I stuck the salsa in the fridge until I was ready to use it.
So the real question is, what are the corn salsa and pea and carrot puree going with?
What was going to bring it all together?
I adore a nicely seared scallop and it had been far too long since I’ve had one.
Tip: When prepping scallops make sure you pat them dry with a towel! They need to be dry to get a nice sear on them. Oh and when searing them, make sure your pan is hot! You simply cannot get a nice sear on them with a cold pan. Just saying.
I like to keep the scallops super simple as far as seasonings. Salt and pepper is all it needs to me.
All I did was quickly sear them in a hot pan. They literally take a couple minutes.
This is what dreams are made of.
I spread the puree on the bottom of the plate.
Then added a few scallops on top.
Lastly spooned some of the corn salsa over top the whole dish.
This was so good.
Why don’t I eat scallops more often?
Oh yeah, because I’m a struggling artist.
Yes, I’m calling myself an artist.
I have a career and majored in culinary “arts” 🙂
— Have you ever dreamt up something that turned out to be surprisingly awesome? —
Had a wonderful night out eating fro-yo with some Charlotte Food Bloggers. Our meetings and field trips are always so much fun. We spent a good hour and a half talking and eating fro-yo. That’s what happens when foodies get together.
Well I’m off to get a few things done before bed.