As they say, necessity is the mother of invention. Not to mention some great meals.
Having pretty much no fresh food in the house after a succession of trips, I found myself scrounging through the freezer to make something for dinner. I decided to make some sort of pasta with scallops.
From the freezer, I grabbed and defrosted three “Woodle Orange” tomatoes (I wash my end-of-the season tomatoes and freeze them whole), some sea scallops, and an individual-sized ciabatta roll. I heated up some lemon-infused olive oil, then threw in some chopped frozen fennel bulb, the defrosted tomatoes (cored and de-skinned), and a tablespoon of homemade pesto (frozen in ice cube trays). I added a bit of chopped garlic and a touch of salt, and that was my sauce. I simmered the defrosted scallops in the sauce while I boiled some Papardelle noodles, and toasted the bread.
The unanimous opinion was that the result was definitely a restaurant-quality dish. Not bad for spur-of-the-moment freezer food.
We had it with a glass (or two) of Ménage à Trois wine. Don’t judge me. I sent Larry down to the wine cellar for some “light red”, and this is what he came up with. Not really what I had in mind, but it worked surprisingly well.
I should have taken a photo of it in the serving bowls, but I didn’t know it would be so blog-worthy. But here you can see what the sauce looked like – orange with flecks of green from the pesto.
I’d definitely make this again on purpose, instead of just as a last-minute thrown-together dish.