I Made This

I make stuff all the time, but usually it doesn’t quite work out the way I thought it would. Let’s face it, I’m not the world’s greatest cook and I’ve been known to get a tad frazzled in the kitchen. I am inspired though and when armed with a great recipe and ingredients, I can kick ass.

This one is worth the public recommendation- C and I were both big fans of the results. If you like scallops and are a fan of fennel, you will dig this. Easy, if not a bit time consuming just due to the tedious chopping and dicing, but honestly not too bad. My prep took me about 25 minutes and the cooking about the same. If you find yourself with enough energy to muster up something special at the end of the day (which happens about once a month for me), this one is worth that precious hour.

Here’s the recipe from Sunset Magazine.
I dropped one clove of garlic (I can’t handle the taste of garlic in my mouth for days after a dish, so I only used one), and left out the onion (only because I didn’t have one) and cumin (not the biggest fan)- it was perfect to my taste.
My ingredients:

I picked a Jura Chard to pair with this dish- a ’10 Tissot “En Barberon” Jura- absolutely perfect. Weighty enough to match the sear of the scallop and meatiness of the tomatoes and mineral and acidic enough to match the fennel. Heaven. I love a Jura Chard, it’s hard to go wrong with a good one. Get it here.

Bon Appetit and Cin Cin!

{Image: Thomas J. Story}

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