So, the menu (as usual) diverged from the plan, mainly because I forgot the Worcestershire when I went to the grocery store. And because the hubby forgot the Worcestershire when he went to the grocery store for the things I forgot. But in the end, that was just fine–I ended up using some other things that I had on hand, and it was delicious…and I discovered that there are no anchovies in (real) Caesar salad.
Dinner ended up being egg noodles with zucchini and yellow squash ribbons (make the noodles, add the squash about 30-45 seconds before draining the noodles, and then toss with the sauce) with a creamy pesto (from a pouch, not from scratch) with sauteed scallops with butter, garlic, Parmesan and lemon. It was awesome–even Chickadee and Sharkbait ate the scallops and the noodles, and we didn’t have to bust out the pb&j.
To make scintillatingly delicious (and simple) scallops:
You need butter (about 3/4 stick), garlic (about 3 cloves, mashed), Parmesan (about a 1/2 cup, grated) and a lemon (about half). Melt butter into a pan at medium heat. Add garlic, stir, and increase the heat to medium-highish until the butter is bubbling lightly and add the scallops. Periodically spoon the butter over the scallops. When they have turned a nice golden brown on the bottom, flip them over and sprinkle on the Parmesan. Periodically spoon the butter over the scallops on this side as well. When the scallops are *just* done, and ready to be served, squeeze the juice from around a half of a lemon over the scallops. Serve with some of the butter from the pan and a slice of lemon.