Really fabulous, and too simple for a recipe, per se. Just lightly dust the halibut with some cornstarch, and heat some olive oil over medium-high in a large skillet. Sear it well on each side and sprinkle with sea salt and white pepper. Toss in the scallops and sear on one side, then flip them and add the mushrooms. Deglaze the pan with a half cup of dry sherry and let it cook down until slightly thickened. Serve immediately. Share if you are really nice.
Today we are having an unseasonably warm April day, topping out at an expected 80 degrees (freeze warning tomorrow, however…), so I went out and watered our little greenhouse and snapped some pics. Here are some future food projects in the making, all beautiful:
|Lettuce that wintered over|
|Cilantro that wintered over–more ceviche!|
Thanks for reading,