As I mentioned in a previous post, Monday night's supper was going to be scallops. I swung by Whole Foods on the way home from work and picked up a pound ($18.99/lb. through August 30th). I merely dredged them in Wegmans basting flour and sauteed them in my non-stick skillet with some butter. To round out the meal, I used my grill pan to cook 1/4" sliced NJ zucchini (Delicious Orchards $0.89/lb.) and brown rice. My daughter gave me a small amount of spinach she had in her refrigerator, so I steamed that as a bed for the scallops.
As I was standing at the fish counter, I remembered Whole Foods had NJ jumbo lump crab cakes on sale for $5.99 each, a $2.00 savings. I asked for cooking directions and the fish monger suggested sauteing the crab cakes in butter, 3 minutes each size. My husband and I split the crab cake as an appetizer this evening. The crab cake was well seasoned, creamy texture and didn't have a lot of fillers. Overall it was very good.
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.