A glimpse into Mother's Day on Otter Hill ...
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| As my mom's senses are heightened as a result of chemotherapy, she now finds fragrant flowers unpleasant. A crepe-paper nosegay was made as a substitute for real roses Mom's favorite cupcake - Devils Food (Recipe here) A colorful surprise awaits her at the breakfast table! |
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| The lady of the day! Love her smile! |
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| Breakfast lovingly made by my husband - Poached eggs, buttermilk pancakes, bacon, sweet cherry tomatoes with olive oil and navel oranges. |
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| Dinner: Seared Scallops with Lemon Pastina and Shrimp (recipe below), Fresh asparagus from the garden (to die for!) Cupcakes served with strawberries and kiwi with honey glaze. |
Seared Scallops with Lemon Orzo
(Recipe here from myrecipes.com)
Cooking spray
1/2 cup prechopped onion
1 cup uncooked orzo (rice-shaped pasta)
1 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
1/4 teaspoon dried thyme
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 1/2 pounds sea scallops (I used a mix of 1 pound of scallops and 1 pound of shrimp)
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.
Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.
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| Her children rise up and call her blessed (Proverbs 31:2) |
