Click images to see full size....After a long week of projects, meetings, hardware and software installs, the RYC club members relaxed a little this Friday lunch time - large fresh U10 Atlantic ocean sea scallops seared on a 600°F cast iron skillet in a ginger-plum marinade and served with sauteed spinach with pine nuts and raisins, accompanied by a crisp Colchagua Valley Chardonnay / Viognier blended Chilean wine - served dockside under the shade of parasol.... life is looking up!
Sure beats a lowly slice of pizza! Please let the staff at RYC to expect a long overdue visit from my wife and me very soon
ReplyDeleteI speak on behalf of Danzig and me both the only thing missing is a side of slaw from KFC ... the sear job on those scallops looks divine!
ReplyDelete