‘Make it’ – Scallops and roasted veggies
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Happy Monday!
Is everyone rejuvenated after a wonderful weekend? I hope so! I am SO excited because this is only a 4 day work week for me!
The Mister and I are taking off work on Friday to relax and get a head start on a mini-getaway we’re taking. We’re heading down to Columbus on Saturday to visit with two of our best friends and their adorable daughter — our favorite baby girl. Then it’s off to Cincinnati/Northern Kentucky. We are staying at a bed and breakfast around the Newport, which is an area with lots of restaurants, shops, a movie theatre and an AQUARIUM! The Mister and I both LOVE aquariums– this is the part of the trip I a most looking forward to. There is something so calming about watching all the different color fish swim around in harmony (with the occasional fish becoming a shark snack, I am sure!). I could just sit for hours, mesmerized by all that natural beauty.
Anyway, on Monday we will be spending the day at the ballpark to watch the Reds take on the Mets for opening day. Other than the Cleveland Indians, the Mets are the Mister’s favorite baseball team.
Fun fact: The Mister has a lifetime dream/goal of watching a game at every single ballpark in America (plus Toronto, of course). I, of course am 100% on board with this idea and think it’s a great thing for us to accomplish together. I love that the Mister is so passionate about sports. It’s one of the things I love so much about him. When people are truly passionate about something, they excite you, as well. Even if it’s something you wouldn’t normally be interested in. They reel you in to the little world and the enthusiasm is infectious. I think passions, in general, are some of the most beautiful things in life. I love seeing people get excited about what they love.
Anyway, we’ve already been to quite a few ballparks, but we like to cross one off the list every year. Even though we both grew up in Ohio, we have never been to a Reds game, so we’re exited to add this to our ‘seen it’ list! We have an album highlighting all our park-hopping adventures which is filled with ticket stubs, photos with mascots and any other evidence from our fun adventures.
I’m super excited for this trip because it is a 4-day weekend and the Mister and I haven’t taken a day off together since Christmas! We try and take these mini-trips fairly often. It helps getting though each workday when you have little events to look forward to throughout the year. Plus, we’re saving money right now so these little trips give us the illusion that we’re world-travelers. Plus, we’re making memories and sharing many experiences together, without emptying our pockets (too much!). I’m just crossing my fingers that the weather cooperates.
I’ll make sure to take lots of pictures so I can provide an update.
OK, on to ‘Make It’ Monday!
Last night I created a recipe and thought it was worth sharing. The whole meal was on the table in about 30 minutes and tasted delicious.
You’ll need (serves 2):
- Frozen or fresh baby scallops
- 1/2 lemon
- 1 clove of garlic (chopped)
- 8 stalks of asparagus
- 1 red pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- pinch of salt
Thaw the scallops according to the directions on the packaging.
Preheat oven to 400 degrees
Rinse and chop asparagus and roasted red pepper into whatever shapes you desire. Toss into a bowl with half on the juice from the lemon half, chopped garlic clove, 1 olive oil and balsamic.
Veggies takin' an oil bath
Spread contents onto a cookie sheet (I line mine with non-stick foil)
Cook for 10-15 minutes.
Sizzling veggies
In the meantime, sear the scallops in a nonstick pan for 2-3 minutes. (until opaque) Add the remaining juice from the lemon.
baby scallops - aren't they cute?!
Add veggies into the pan and stir. Add pinch of salt.
veggies and scallops, together at last
Plate and enjoy!
The finished product
Close up
So yum!
I love how the veggies really soak up the flavor from the balsamic. The olive oil rounds out the dish nicely and prevents the balsamic from overpowering the other flavors. The Mister loved this dish, as well! I loved it because it was incredibly tasty and SO simple. I think it would have been great with some fresh Parmesan or mozzarella, but we didn’t have any. I’ll make sure I remember it for next time!
Do you have any little roadtrips or excursions planned that you are looking forward to?
7 Responses to “‘Make it’ – Scallops and roasted veggies”
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