I guess at this point it’s safe to say we survived Hurricane Irene! I didn’t want to commit too early, since high winds were still expected. Let’s just say that so far, so good. We seem to have come out of this storm in much better shape than a lot of our neighbors to the south and to the east. We did receive 8 more inches of rain from the storm, but we didn’t take the pounding expected with the winds. That’s a good thing!
Getting ready for the storm of the century, I found some things very interesting. First of all don’t ever wait until a day before the storm to see if you have batteries, there was not a D cell or a flashlight in the tri-state area, luckily we had both. One thing I did notice is that we tend to hoard, and that’s not a good thing. We’re so afraid to run out of something that we buy more than we need, and what that does is cuts the available supply, shelves are empty and people get scared.
Let’s hope we learned something from this storm, I know I did, I’m getting to old to not to take more precautions! While a generator may be overkill, and you may never use it, what a comfort it would be knowing that if our power goes out because of a hurricane or even worse a snow storm, that we wouldn’t have to worry and a generator large enough to run most of one floor of the house is going on my list. We did survive, and while it may have been a bit of overkill for our area, I think it’s better safe than sorry.
Since we knew the storm was coming we had to start eating through our refrigerator, just in case it did go out. I had picked up a pound of scallops, and decided they would make a great pre hurricane dinner! Nothing too fancy, just a little seasoning and pan seared, to get good color and finished in the oven. My summer corn medley was made up of what I had on hand and it turned out to be an outstanding side dish, and a good way to use up some left over rice.
Just like in the restaurant, you use up your leftover’s and creative an outstanding meal, or as we use to call them the nightly specials. Scallops are delicious and we don’t eat them enough but there sweet flavor was truly outstanding, and the only thing missing to make this a five star meal was a bottle of proseco……..next time!
- 1 lb. fresh Sea Scallops (cleaned)
- 1 tbsp. Cajun Seasoning (or your favorite seasoning)
- 1 cup of Cooked seasoned Rice
- 1 cup of fresh corn kernels
- 1 Nectarine or peach small dice, skin on
- 1 tbsp. butter
- 1 tbsp. Cilantro finely chopped
- sea salt and pepper to taste
- coat scallops with seasoning on both sides, press seasoning into scallop
- In a saute pan with very little oil, sear the scallpps on both sides for good color
- place seared scallops in roasting pan with a little water and finish in a 350 degree oven for about 10 minutes.
- While scallops are cooking in a saute pan add the butter, and allow to melt.
- Add corn to pan and saute for 5 minutes until partialy cooked.
- Add rice to corn and continue cooking on low until the scallops are done (you may need to add a little water to the pan)
- Right before serving add in the diced nectarine and on high heat saute for a minute or two.
- Add chopped cilantro and toss mixture.
- Place a large spoonful of the Summer medley on a serving plate and arrange scallops on top.
- Pour any juice from the pan over the scallops and serve immediately
This was the perfect summer meal I do hope you get a chance to try it, I know you’ll love the flavors. I have my work cut out for me tomorrow, in the morning everything we torn down and put away has to go back out, and then it’s off to work for me. We had a lot of flooding along my travel route so I will probably wait until noon to go in, and although we have another week until my girls return, summer is officially over for me…..sigh But I do miss my girls, and their happy faces, so it will be good to get back!
Till next time my friends, stay safe and stay full, and the next time they say anything about a storm, make sure you have everything you need, even if you never use it!