a couple of days late…

On Saturday, I was supposed to post the scallop and chorizo recipe I served at the Thursday night “Dirty Book Club”.  I forgot – but no one seemed to notice.  No harm, no foul.  Since you didn’t appear to be waiting with bated breath, how about I delay it a tiny bit longer and tell you all about my pretty flowers and trophies?

Above is a photo of the flowers I gave to Dave for Father’s Day.  I was about to arrange them in regular old vases, when I remembered that I had just seen peonies and other flowers as trophies at the gorgeous home of my friend, Shelia.  Yes, trophies, are so much more manly than vases.   Especially when you consider that Dave won the golf tournament he played in over the weekend! I wish they gave out trophies at the darn club, but I think he’ll just get club or store credit. That sucks, trophies are way cooler!

The two tall trophies hold peonies and sunflowers from Trader Joe’s. They are replicas of vintage trophies. I bought them online at Antique Farm House.

If they are offered for sale again, I’m going to get at least one more – OK probably two – can’t help it, I love them!

The small loving cup is a true antique and holds dahlias and lavender sprigs from my garden.

Oh, and it was exactly one year ago today that my baby girl moved to San Francisco. Time Does Fly!  I miss her dearly but am so excited because I just booked tickets for Connor and I to fly off and visit her in just six short weeks!!!  OK, no more delaying… it is recipe time…

Seared Scallops and Chorizo with Roasted Bell Peppers and Shallots

1 medium shallot, peeled and finely minced
1 1/2 teaspoons apple cider vinegar
2 1/2 tablespoons olive oil, divided
1 pound sea scallops
Salt and freshly ground black pepper
2 chorizo sausages, sliced
1 cup thinly sliced roasted red, yellow, and/or orange bell peppers
2 tablespoons minced Italian parsley

Place the minced shallot in a small bowl.  Stir in the cider vinegar, then drizzle in 1 1/2 tablespoons of the olive oil, while whisking until combined. Set aside.

Dry the scallops on paper towels and season well on both sides with salt and pepper.

Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat.  Add the sliced chorizo and cook until brown on both sides, about 5 minutes total.  Remove to a plate and set aside.

Add the seasoned scallops to the hot skillet and sear on each side for about 1 minute or until nicely browned and cooked through.

Place the chorizo and scallops in a serving dish and top with the sliced roasted bell peppers.  Rewhisk the dressing and drizzle over the dish, then sprinkle with parsley and serve hot.

Serves 6