What a perfect day for scallops. For some reason they always remind me of summer, and today was a great summers day. I wagged of work today to spend more time with Danika and Drake, and couldn’t have picked a better day for it. A stroll was definitely in order, and a great one it was. We took a leisurely walk through our neighborhood, looking at houses, and talking about those we liked, and of course those that we could make look so much better if we owned them! The hot summer sun led us into Fuel, and a mellow 20 mins on their shaded back patio with an iced mocha. Things like this just make the summer perfect. People were out in their gardens, tidying thing up, and everyone seemed in a great mood. One thing I love about living where we do (and WA in general it seems) is that everyone for the most part enjoys a chat. We passed a house that we nearly bought a year ago, and saw the new owner there with her 12month old son. Of course, baby talk ensued, and then we went on our way. Just a very pleasant moment in a wonderful walk. Drake slept for most of it.. and I thought what a wonderful life that would be.. Someone pushes you around in a stroller.. you are covered from direct sun, but just nice and warm. You can look around, and just slowly drift off to sleep.

 I digress.. which seems to be a habit on my blog! Scallops.. back to the scallops. So, a light preparation seemed rather fitting today. Some red and golden beets were in the fridge, and some pears were almost too ripe. I have cooked this one a couple of times before, and it is always immensely enjoyable, especially on a pretty hot day.

The beets were simply roasted in a little olive oil and water for an hour (for the large golden ones), and 30mins for the smaller red ones. Pears were sliced, and pine nuts added. A little parsley, some salt and pepper, and dressed with olive oil. The scallops just pan seared. I love scallops for so many reasons, but their ease of cooking is certainly one of them! Seared right, it seems like the outside just starts to caramel, and go slightly sweet. Just brilliant!

The side salad is my new favorite. Some fennel thinly sliced up. Nothing is really wasted here. I chopped up the feathery leaves, and chucked them in too. The leaves are mainly frisee, with some baby greens thrown in. A little salt and pepper, som herbs, and finally a dressing of white wine vinegar, dijon mustard and really good olive oil finished the job.

A quick dish too.. apart from the roasting of the beets, which took about 1 hour, everything came together dead fast once that was done. Thankfully the hour gave us enough time to feed Drake, and give him a bath!