Scallops For Dinner

M invited me over for dinner the other night, and how could I refuse. She always makes the bestest and fanciest meals! I wanted to bring her something, so I brought her some chestnuts. M had never made chestnuts before, so she quickly looked up some info online, and ended up roasting them in the oven. After scoring them, she drizzled some oil over them and then let them bake. To make sure they would get cooked all the way through, while they were cooking, we added some water to help them steam. They ended up great! While some of them were a pain in the butt to peel, they tasted delicious.

We started off with a citrus and beet salad. She also made the dressing. Who makes dressing?  Delicious, as usual.

For the main entree, we had seared scallops with a buerre blanc. The buerre blanc included shallots and fennel and white wine vinegar, so it was extremely tangy. The scallops were cooked really well, still somewhat rare on the inside, and the buerre blanc was perfect with them. We also had a side of parmesan polenta and wilted spinach. I have a weird attitude towards spinach. I love raw spinach in salads, but I’ve always disliked cooked spinach. That’s why I was so surprised to enjoy this wilted spinach. I wouldn’t necessarily want to eat this all the time, but it was good! See that, I’m still growing.

For dessert, F brought a beautiful little square layered cake. I don’t know what all the layers were, but the cake was incredibly rich and delicious. It was another great dinner with great friends. Thanks M!

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