Last night’s dinner
This was just so very yummy don’t skip the mango though-it really needs that little extra sweetness to it.
I have pork coming this weekend and need to eat as much out of the freezer as possible so scallops today it is.
But what to do…
1 1/2 pound bay scallop
2 tablespoons butter
2/3 cup dry vermouth
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/4 cup chopped fresh dill (or 1/2 teaspoon dried)
1/4 teaspoon freshly ground pepper
Serve over pasta (I’m going with udon noodles as we’ve had a fair amount of wheat lately and my stomache is playing-up).