Happy Father’s Day to all those dads out there! Here are some awesome things to read, watch and eat to stay inside this weekend every time it starts raining. Which will be all weekend.
Since it’s Father’s Day weekend, why not read Geek Dad: Awesomely Geeky Projects for Dads and Kids to Share? In fact, get it for dad and then you guys can all do activities together this weekend! With stuff like creating an indoor spaceship, your own board game and the best slip ‘n’ slide ever… how can you not be a kid again?
Since it’s Friday the 13th, I have gotten hooked on another BBC show, Bedlam. This is a spooky little TV show about a cool apartment building called Bedlam Heights, a trendy chunk of real-estate built from a renovated mental hospital. And yep, it’s haunted. So good! Who knew?!
And for more Friday the 13th chills, Huffington Post has a great list of 13 Overlooked Horror Movies on Netflix, and it is awesome.
Want to make something awesome for dad this weekend? Try our little sea friends, the scallop! I know, this sauce is similar to a lot of what I make but this is seriously awesome and looks way harder than it really is. And when paired with the suggested sparkling wine, oh my goodness, it’s yum yum. I’ve got a great picture of the finished dish here.
Pan Seared Scallops with Sage Wine Butter Sauce
4-5 large scallops per person
Cracked black pepper
Medium shallot, thinly sliced
1 tbsp butter
½ cup white wine
¼ cup low-sodium chicken broth
Juice from ½ a lemon
10 fresh sage leaves, cut into thin strips (that’s called chiffonade if you fancy, girl)
Enough angel hair or fettuccini noodles for the number of people you’re serving
Drop pasta in well-salted pan of boiling water and cook until al dente. Set aside.
Heat two tablespoons of olive oil and a little bit of butter in a large pan over medium heat. (Be sure to use as big of a pan as you can because you don’t want to crowd the scallops. If you crowd the little guys, they’ll steam before you get a good brown on the outside.) While pan heats, season scallops on both sides to taste with the onion and garlic powders, sea salt and black pepper. In hot pan, evenly space scallops and don’t lift up until they’re brown on the bottom and cooked nearly into the middle, flip and do the same thing on the other side (like, only do about 3-4 minutes a side otherwise they’ll get too chewy.)
Remove from pan and keep scallops hot if you need to do more batches, adding more olive oil and butter, if needed.
Once all the scallops are done (they’ll be evenly white in the middle with the nice brown crisp on both ends,) add the shallot and brown, scraping up any little brown bits on the pan. Add sage strips and cook until crispy. Add the wine and cook until it reduces by half, then add chicken broth until it reduces down and thickens. Add lemon juice and then season with salt and pepper to taste.
Place scallops on a small bed of the noodles and then top with the pan sauce. Delicious! Pair with a dry, sparkling wine like Barefoot Brut Cavee Bubbly because it’s only $10 a bottle and has just a tart little finish that compliments the seafood.