I started making this recipe on Sunday around noon.
I was a little hungry, had the urge for something light and easy, decided to do something with scallops.
So I got the music going, checked my ingredients, had the camera out and charged up. I was in perfect blogging mode.
Sounds like a good thing, what could go wrong?
Well everything was going great until about 1pm.
And then all of a sudden, the wind blowing in got colder and the skies turned real, real dark.
Like Armageddon type dark.
And then WHAP.
I’d just begun plating when the rain came down like a dark sheet and the show was over.
Because I only photograph under natural lighting.
Sorry but I just can’t with house lighting.
Those soft glow bulbs..like cannot.
I wrote like 3 paragraphs yelling at you about it in my How To Be A Better Blogger page.
That shit never comes out right.
And I’ll be damned if I go back to posting those yellow-orangey pictures.
And now, this is not an insult to anyone who takes pictures under house lighting so don’t pull back.
This is not an insult to you.
It’s just when you know better, you do better.
And all I needed was 10, maybe 15 mins more of light but a bitch couldn’t even get that.
I was LIVID.
So I apologize for the progressively darker pictures and the unfinished finale but I wasn’t gonna relegate either of us to oversaturated pictures.
And I’m not gonna turn this into another rant about the weather, I promise I’m not.
Because let’s face – where’s there to go?
Point is, this is a really, really good recipe.
And even though the pictures get progressively darker, this shit was bomb.
I’m talking The. Bomb.
So don’t let the lack of objective evidence stop you from making this.
Pan Seared Scallops in Jalapeno Cream Sauce
What I Used.
Many Scallops (12). 1 cup Heavy Whipped Cream. 1 tbsp Butter. 1 Jalepeno (seeded & finely diced). 1 tsp Minced Garlic. Olive Oil. Salt. Pepper. 1 tbsp Finely Chopped Cilantro.
What I Did.
Heat 2-3 tbsp olive oil in a large saucepan over high heat.
When the oil is nice and hot, add the scallops.
For the sauce
Heat 1 tbsp olive oil in a med saucepan.
Add in the garlic & jalapeno and saute, stirring frequently for about 1 min.
Add in the heavy cream and bring to a boil.
I used heavy coconut cream cuz I’m on that lactose shit.
Reduce heat and let simmer, uncovered for about 2 mins.
Stir in butter.
Shake in some salt & pepper.
Sir and let cook, uncovered for about 3 mins or until the sauce begins to thicken.
Remove from heat.