Adventures in Seafood

I have a love-hate relationship with my cast-iron skillet. I love that I have one; I hate actually using it. It's heavy. It has a tendency to get very hot very quickly, which means I have to keep an eagle eye on anything that goes into it. My cast-iron is ambivalent. Sometimes it will cook with even warmth; other times it will scorch before saying "hello". Thus, we are not BFFs.

At the market the other day I spent an exuberant amount of money on scallops. True to my character, it had little to nothing to do with having a craving for scallops and all to do with some pretty food pictures of Meyer lemons in a magazine. Have you seen these lemons? They're on the small side and have a taste that's supposedly a cross between a regular lemon and mandarin oranges. Despite its small size, these suckers have an abundance of juice once squeezed and makes you feel like it's kind of worth the money.

Dinner Tonight: Scallops with Meyer Lemon Beurre Blanc and Roasted Asparagus with Browned Butter. The scallops didn't have a pretty brown sear (thank you, Ambivalent Skillet), but the asparagus had a rich green color and the Brown Butter sauce was absolutely addicting. Yum!

Happy Monday! :)