The Last Cheat Meal....

The last one?  Am I crazy?  Uh, no.  I've got two weeks to squeeze into a lower weight class for the Rainier Strong Man & Woman Event, and well this was my last hurrah so to speak.  More about that in another post....

Tonight's Menu:  Scallops in Mushroom Brandy Sauce, Creamed Spinach, & Butternut Squash

Scallops in Mushroom Brandy Sauce
2lbs Scallops, dried off and seasoned with salt and pepper.
1lb assorted mushrooms (chanterelles, creminis, shitakes)
1 cup heavy cream
1/2 cup chopped shallots
1/4 cup brandy
1/4 cup chopped parsley

Sear Scallops in a HOT pan (I use an iron skillet), approximately 2 minutes on each side.  Remove scallops to side plate.  Turn heat to medium.  In the same pan saute mushrooms and shallots for three minutes.  Add Brandy (this could cause flames, so you may want to remove from the heat).  Add cream and bring to a rolling boil for 3 minutes.  Scrape up the tasty bits from the bottom.  Add Scallops just to reheat and serve.

Creamed Spinach
1 large bag of spinach from costco
1 tsp fresh grated nutmeg
1/4 cup heavy cream
2 slices bacon, sliced
3 cloves garlic
1/4 cup grated parmesan or romano
 

In large heavy pan cook bacon till crisp.  On a medium heat add garlic and batches of spinach until all spinach cooks down, this takes about 10 to 15 minutes.  Continue to cook spinach until all of the liquid evaporates.  Add heavy cream and nutmeg.  Bring to a boil for 2 - 3 minutes.  Serve topped with grated cheese.

Maya loves her spinach.

Butternut Squash
Cut in half long ways, season with salt and pepper and olive oil.  Bake in oven at 400 degrees for 1 hour.