Saturday, June 30, 2012

The Hawthornes Are Served.

The Hawthornes had company the other night -
the Capricornicuses -
Guiseppe and his wife Giovanna -
and Guiseppe cooked for us!

What a treat.
All I had to do was sit back and drink my wine,
which I can do very well.

I provided the barley salad
 - one of my favorite spring salads -
which has cucumber, squash, and zucchini,
and a tart mayo-based dressing with dill,
basil, and tarragon.

I provided the salsa and chips, too.

Guiseppe is preparing
a garlic shrimp dish and ...

...  prosciutto wrapped scallops.

Shrimp with Garlic and Olive Oil
Season the shrimp with 1 tsp salt.
Heat a large, heavy pan over medium-high heat.
Add shrimp and cook, turning once, about 1 minute each side.
Yes, the recipe said use a dry, hot pan.
Add 2 TB olive oil,  5-6 cloves garlic, 1 leek, finally chopped, 
and 1/4 tsp red pepper flakes.
Cook a minute longer.
Add 2 TB dry white wine and cook a minute longer.
Adjust seasoning with salt and black pepper.
Add 2 TB parsley.
Serve immediately.

I cooked nothing.
I stood back and shot pictures.

Nice sear on those scallops, Guiseppe!
I love sweet and salty together
and the scallops and prosciutto were a perfect fusion.

A most excellent repast.
Thank you, Capricornicuses.

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