Man, things are busy around here. Are they busy over there too? I bet they are. So we'll keep this short and sweet today.
Actually, not sweet. This one is savory. Very savory.
I'm hosting a small Christmas Eve dinner at my place this year - just my immediate family and Chaser's - so I'll be spending the better part of today chopping, mixing, boiling, baking... and ew... cleaning.
If all goes to plan, hopefully one day I'll be lucky enough to have someone do the cleaning part for me. (fingers crossed!)
My sister will be in town from California and Chaser's brother will be here from Florida. We don't get to see them very often, so I'm looking forward to fattening them up with lots of rich and fancy foods.
Seafood is traditional for us on Christmas Eve, and while I'm not making the full 7 fishes, there will certainly be a few in the mix. Every year I save up my lobster shells in order to create a luscious bisque which has become a Christmas staple. But that's for another post.
This post is all about these here scallops, and they certainly deserve their time in the spotlight. This dish is a home run for Christmas Eve. It's colorful, festive and elegant; perfect for the holidays or anytime you want to serve something impressive.
Just look at it!
The scallops are seared to caramelly perfection then perched atop a velvety orange, brown butter spiked squash puree. A crimson moat of pomegranate beurre blanc surrounds the plate to provide a sharp, zingy foil to the sweet, rich scallops. On top, a frilly nest of crispy fried leeks to guild the lily and add a little texture and crunch. It's a feast for all the senses. So merry and bright!
If you're struggling to get into the Christmas Spirit, this dish is sure to get you there.
Here's to hoping we all get through the next few days unscathed. Now I've got to get back to cleaning (ugh).
Merry Merry, ya'll.
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