The other week we took Penelope on her first boat ride and it was a huge success. She is such a little fish. If there is water near, she is happy. I swear, it is because she was born in water, but her Papa is fish too. He is on the cusp of Aries/Pisces and he used to do competitive swimming, teach swim lessons. He has been surfing and fishing, since he was a kid too.
We got that hat at REI, mostly she rips it off, but I got her to wear for a little bit. And her shirt is another applique sneak peak, tutorial coming soon, promise!
This is what happened on the way in after a morning of boating and scalloping. Scalloping is probably the most fun I have had in a really long time. I will have to do another post on scalloping soon.
When we got home, I cooked up our scallops. It was such an interesting feeling to cook something that I also harvested/gathered myself. When I was out there, I totally felt in tune with hunter/gather humans that have come before me. It was also super cool to be eating an animal food that was local and in season. Veggies are easy to eat local, but meat is a whole other ball game.
Before the recipe, just a note. Please excuse these horrible pictures. My husband took them. 🙂
Bay Scallops with Bacon Vinaigrette Recipe
All ingredients are to taste
- Chopped bacon
- Fresh scallops
- Minced garlic
- Apple cider vinegar
- Chop up your bacon and get it started cooking.
- While the bacon is cooking, lay out your scallops on a towel to get rid of any excess moisture.
- When the bacon is cooked, remove it and set aside
- Then I add minced garlic, apple cider vinegar, and lemon juice
- Mix it all up and let the garlic cook for a second. I used med-high heat on a cast-iron skillet
- Then add the scallops, cooking for about a minute and half, then take it off the heat and let it cook for another minute or two. The trick to scallops is not to over cook them!
- Then mix your bacon back in and toss.
- Serve over pasta or a salad.