Ears and Backs and Zinnias and Sons

August 17, 2024

I’m starting the process of getting hearing aids through the Department of Rehabilitative Services. I had a phone meeting the other day about it. Afterward the woman called me back to say she had called Carle to confirm and they told her I just had an ear infection and didn’t need hearing aids. Christ Almighty, as my dad used to growl. So I read the doctor’s notes from MyCarle to her and we are moving ahead, but damn, Carle, damn. Disturbing.

Then it was a lot of tracking down proof of income, etc. from various sources online which always seems to include changing multiple passwords along the way. That stuff is just wearing.

I must admit that I am indeed a bit weary, my friends. I think I had mentioned that my spinal stenosis pain had increased recently. This week it went nuts. I’m having a terrible time getting upstairs at night and it just wears me down during the day. I have an appointment with the pain clinic on Monday. Cross your fingers.

Leo is off on a trip with a friend to see a railroad in northwestern Colorado. Dinosaur, Colorado, to be precise. And beloved son that he is, sent me these two pictures this morning.

And, no, I don’t how I got so lucky with these boys.

On the over hand, the tomatoes and peppers are just rolling in at Sola Gratia which makes me happy.

And my zinnias are showing their faces.

If I can get this pain under control, I hope to do a short wander. In the meantime, we (mostly Ernie) made a wonderful dinner the other night. It calls for expensive scallops but I used good old Aldi’s frozen scallops and it was fantastic. The green olives give a surprising edge to it and you’d think the bacon might dominate but it doesn’t at all. Highly recommended.

Seared Sea Scallops with Roasted Tomatillos and Green Olives

rickbayless.com

1 pound (6 to 8 medium) tomatillos, husked and rinsed

2 fresh serrano chiles, stemmed

1 cup white wine

2/3 cup pitted green olives, preferably manzanillos, roughly chopped

1 tablespoon olive oil

4 garlic cloves, peeled and finely chopped

1/4 cup fresh epazote, finely chopped (I used dried epazote, but you could use oregano as well)

10 sprigs fresh cilantro (thick bottom stems cut off), finely chopped

1 cup lobster, fish or chicken broth

Salt

4 strips bacon, cut into 1/2-inch pieces

12 (1 1/4 pounds) sea scallops, preferably ones that are diver caught and dry packed

1 cup baby arugula

2 tablespoons fresh lime juice

INSTRUCTIONS

Prepare the tomatillo base. Roast the tomatillos and chiles on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and soft (the tomatillos will turn from lime green to olive), about 5 minutes. Flip everything over and roast the other side. Cool, then transfer to a blender or food processor, including all the delicious juice the tomatillos have exuded during roasting. Pulse a few times, then add the white wine and olives and process to a coarse puree.

Finish the sauce. Heat the oil in a large (4-quart) saucepan over medium high. Once hot, add the garlic and stir until golden brown, about 1 minute. Scrape in the tomatillo sauce and cook until the mixture has reduced to the consistency of thick tomato sauce, about 4 minutes. Reduce the heat to medium and add the epazote, cilantro and broth and simmer for 15 to 20 minutes until the consistency is like a light cream sauce. Taste and season with salt, usually 1 teaspoon depending on the saltiness of the broth. Keep warm until you’re ready to serve.

Cook the bacon. While the sauce is simmering, heat a very large (12-inch) heavy skillet (preferably cast iron) over medium-high. Add the bacon and cook until crispy and browned, about 10 minutes. Scoop out the bacon (leaving the bacon drippings behind) and drain on paper towels.

Sear the scallops. Heat the skillet with the bacon drippings over medium-high heat. Pat the scallops dry with a paper towel and season both sides with salt. When the pan is very hot, lay in the scallops. Saute until golden brown, about 2 to 3 minutes per side, or until medium rare. Transfer the scallops to a warm plate.

Finish the dish. In a small bowl, toss the arugula with the lime juice and sprinkle with salt. Ladle the warm tomatillo-olive sauce on the bottom of each of 4 warm dinner plates. Place three scallops on each plate and top with some of the dressed arugula. Sprinkle with bacon. You’re ready to serve.

Onward.

Love,
Cynthia