Anniversary of 9//11

9/11 was it 8 years ago?

I'm going to make coconut lime scallops

For the coconut lime broth:
1 can coconut milk
1 cup vegetable stock
2 shallots, peeled and sliced into 1/8 inch slices
2 cloves garlic, peeled and smashed with the side of a heavy knife
1 Tablespoon ginner, peeled and roughly chopped
1 kaffier lime leaf, rinsed and thinly sliced
1-2 tablespoons lime juice
½ teaspoon agave nectar
Sea salt to taste
For the aioli:
1/3 cup aioli
1 tablespoon cilantro leaf, finely sliced
½ teaspoon lime juice
For the orange:
1 orange
For the scallops:
1 lb day boat scallops, tough ligament from side of each discarded
PREPARATION:
For the coconut lime broth:
Heat a small sauce pan over medium heat, when hot add 1 teaspoon oil, shallots, garlic, lime leaf and ginger.


Continue to sauté stirring until they are fragrant and begin to soften.


Add the coconut milk and stock, allow the mixture to come to a simmer, lower heat to maintain a simmer and cook for 25 minutes. Remove from heat and allow to cool to room temperature


Pour the contents of the sauce into a blender, puree to combine the ingredients. Pour the puréed mixture through a fine strainer, press the pulp with the back of a spoon to remove as much sauce as possible.


Add the lime juice, agave and salt to the sauce. Taste and adjust as necessary.
For the aioli:
Combine the aioli, cilantro and lime juice in a small bowl, mix well
For the orange:
Peeled and supreme (cut into segments)
For the scallops:
Heat oil in a medium sauté pan over medium-high heat.


Season scallops with salt and pepper.


When oil is hot, add scallops and sear on both sides until browned, and just cooked through, about 5 minutes total


Remove from heat, blot on a paper towel to remove excess oil, keep warm.
For the dish:
Reheat the coconut-lime broth


Ladle 1/3 cup of broth into each of 4 bowls


Arrange 3-4 scallops in the center of each bowl


Top the scallops with 1-2 teaspoons of the cilantro-lime aioli and two orange segments

Before I left, I asked the gardener if he would move my file boxes into the garage. They have been out there for 2 weeks. Very heavy
I gave him a bunch of T shirts.

I got some shrimp tacos at the farmers market. I'm going to make a quiche with spinach and mushrooms and maybe tofu. That pushes my limit a bit.
I am a reluctant tofu eater. It has to be disguised.

The nectarines are on their last run but cantaloupe, strawberries and raspberries are still out. Lots of grapes and dried nectarines and peaches there along with raisins. I'm not a big fan of almonds but there were 10 flavors. I got some great strawberry sorbet. Usually I just get chocolate but today the 75 percent strawberry won out over blueberry too. There was corn, potatoes, celery, carrots, broccoli, cauliflower, leeks, beets and the brussel sprouts have come in along with the okra and tomatoes. I passed on the scones and many other things.

I need to find the tie die person and get a t shirt. I got a purple dress in Trinidad. It's long and while perfect for Trinidad it was too hot here at 92.

I picked my first 3 cherry tomatoes yesterday.

Time to register for Evergreen to call me to sub. That will interfere with my reading till 4.