Home, cooking

I've been in my apartment for nearly 3 months, but until last week haven't used the kitchen for more than storing alcohol and cooking the occasional late night quesadilla or scrambled eggs. Sad, I know, but when you work 7 blocks away and they serve free food (that's much better than I'll ever be able to cook), its hard to justify going home and slaving over the stove to prepare dinner for 1. Wah wah. But in a recent effort to make NYC my real home, I've decided to host "guest chefs" at 415 w.24th. (If Martha does it, why can't I?). I decided I'll keep track of the recipes and guests on the blog.

On Tuesday I hosted an "Adam Sandwich" and peep show (it's not what you think) where Ballew and Gee set off smoke alarms cooking up flank steak fajitas (prounced Fa-GIGHT-as), and spent most of the evening watching one of my neighbors do her laundry in her underwear. Note to self: get curtains.

And then there was Erin who officially stole my Mini-Martha title when she cooked one of the most gourmet home cooked meals I've ever had: seared scallops and asparagus.
Good luck recreating it, but if you want to try here's the recipe.

Ingredients

• 1 lb sea scallops
• 4 tablespoons butter, divided
• 1/2 cup shallots
• 1 large clove garlic
• 1/4 cup parsley
• 1/2 cup white wine
• 1 fresh lemon
• flour
• salt
• pepper

Instructions

1. pat scallops dry. season with salt and pepper and coat with flour, shaking off excess.
2. melt 2 tablespoons butter in a pan over medium heat. add scallops to pan and brown on both sides.
3. add remaining two tablespoons of butter to pan, along with garlic, shallots, parsley and white wine. simmer until slightly reduced.
4. squeeze juice from lemon over the top of the scallops right before serving.

serves: 2