Dinner at the Confluence of Winter and Spring
And what a better setting than our house in Reno. And in a flick of time, the snow will be gone from the mountains, and the bloom will be gone from the broom.
And it is a good time to grill scallops in the now-lengthened evening. Big scallops, as fresh as can be, from Sierra Gold, the Reno seafood supplier for restaurants and resorts (er… casinos) and now selling to folks like us from their retail shop in Sparks.
Those scallops are marinating in mirin, lime juice, and soy sauce… there is pepper bacon which goes so well with scallops, asparagus and some red onion slices because anytime I light the grill, I put on some onion slices to use whenever.
Here we are, cooking on the Big Green Egg at the first turn. As it turns out, these ingredients take “three minutes a side,” how convenient. Oh, the tomato… just because I have one. (I ate it for breakfast with cottage cheese.)
So this is the dinner plate. Carol made a pasta salad which made a swell starch component to dinner. I gotta say, everything was perfect. YUM.
The wine, a 2013 Bonny Doon Le Cigare Blanc.