Today was Mother’s Day. We started our day by going out to breakfast at one of my wife’s favorite restaurants here in Chicago. Then after getting our fill we headed to the nursery to find flowers. Planting our Spring flowers has become a tradition on Mother’s Day and something we all enjoy. After we finished the flowers it was a walk for lunch with a stop at Scooter’s Frozen Custard for a mid day treat. It was a great day and we still had dinner to look forward to.
Yesterday, before we headed to the grocery store, I told my wife to pick what she wanted for dinner and I would make it. She chose scallops. Something we only do occasionally so it is fitting for the special day and I was looking forward to treating her to dinner. I only hoped I wouldn’t screw up seeing how I only make scallops once or twice a year and they’re expensive.
So for dinner along with the scallops I made brussel sprouts pan-fried in garlic and butter and roasted carrots with a butter, garlic, and honey glaze. The meal turned out pretty good.
If you’re afraid of butter this meal would have been your nightmare. Each component had butter used to create it.
For the brussel sprouts I kept it simple. I melted a couple of tablespoons of butter in my cast iron skillet, threw in some minced garlic, and seared the brussel sprouts until they started to char. Then I slid the whole thing into the oven to let them roast for the remainder of the cooking time.
The roasted carrots was a new dish I wanted to try to make and felt it would go well with the scallops. Again this dish had butter. 5 tablespoons of butter was called for on 2 pounds of carrots, so it seems like a lot. After melting down the butter I dropped 4 minced garlic cloves and cooked for about 3 minutes or until the garlic became aromatic. Then I added 2 tablespoons of honey in the butter and whisked until it was well blended. Once it was all mixed in I drizzled the mixture on the carrots and made sure to cover them evenly before placing the whole pan in the oven to cook for 15 minutes. The smell alone was drool inducing.
The simplest, yet most delicious bit of the dinner came after everything else had completed cooking. The scallops. The recipe I use is simple. Pat the scallops dry, sprinkle salt and pepper on before placing them in the pan, and instead of going a healthier route and using olive oil, I put about 2 or 3 tablespoons of butter in the pan. Over medium high heat I let the scallops simmer in the butter for 3 minutes on each side, letting them get a nice sear on each side. Once done, I serve immediately.
Our meal was a success. The scallops came out perfect, the brussel sprouts had just the right amount of flavor, and the new carrot dish did not disappoint. After our day of celebrating mom, the meal was a perfect ending. We sat and chatted about all the fun we had planting our flower baskets and hanging them from the balcony, our walk to get ice cream, and the great time we had eating breakfast at one of our favorite spots. As our son gets older these moments will happen less and less, but if we can continue to bring all of us together around a table filled with good food, we will be able to reminisce and share our days with each other.