Thursday Night Cooking

pan-fried lemon and garlic scallops

12 scallops, on the half shell
50g (1¾ oz) butter
1 clove garlic, crushed
1 tablespoon lemon juice
sea salt and cracked black pepper
½ cup watercress leaves

Remove the scallops from the shells and set aside. Wash and dry the shells and set aside. Heat the butter in a large frying pan over medium heat until melted. Add the garlic and scallops and cook for 1 minute each side or until cooked through. Remove the pan from the heat and add the lemon juice, salt and pepper. Place the scallops back in their shells and spoon over the pan juices. Top with the watercress to serve. Serves 4.

Thursday night cooking

Want something simple to cook tonight? – here’s our recommendation.

Roast Pork Steaks with Tomatoes and Pine Nuts

1 tblspn olive oil, plus extra to drizzle

4 lean pork steaks or chops

250g punnet cherry tomatoes

25g pine nuts

Splash balsamic vinegar

Basil leaves

Preheat the oven to 180 degrees celsius.  Heat oil in large frypan over medium heat and cook the pork steaks for 1-2 minutes each side until golden brown.  Transfer to a large roasting pan, spaced well apart.  Cut the tomatoes in half and scatter over the pork, followed by the pine nuts.  Season well.  Place the roasting pan in the oven for 12-15 minutes until the prok is tender.  Remove from oven, sprinkle over the vinegar, and scatter with he basil leaves.  Serve drizzled with a  little extra olive oil.

This really is delicious.   Even my wife, who doesn’t really like pork all that much, loves this dish.