Friday, December 30, 2011

Lunch at work

I am trying to be both a) healthy and b) budget conscious when it comes to what I eat at work. We have been doing a lot of dinners that make enough for me to prepare one or two lunches from them. So far, it's worked out pretty well!

That said, this picture is far from the best, but this was actually a decent recipe. True, the original called for the much larger sea scallops ($15 per pound!), but the bay scallops ($ 6 per pound) worked just as well. It made enough for dinner for 2 people plus leftovers for 2 lunches.

The jasmine rice under the scallops was actually leftover from dinner the night before, too.

Oh, and the champagne was leftover from Christmas morning mimosas.

Scallops with champagne sauce

1 lb bay scallops
1/2 - 3/4 c (or so) leftover champagne
Whatever green onions you have in the house. Again - leftovers from quiche from Christmas Eve
Chopped mushrooms, about 3/4 c - more leftovers from the quiche making
Sour cream to taste

Saute the scallops quickly. Should only take a minute or two.

While those are sauteing, mix together the champagne, onions and mushrooms. Add to the scallops. Bring to a boil and simmer about 2 - 3 minutes.

Remove from heat. Stir in about 1/4 - 1/2 c sour cream.

Serve over rice.

Super fast and really good!

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