~~~On The Menu Monday~~~

<div class="separator" style="clear: both; text-align: center;">Good Sunday evening! I am so happy to join Yvonne of Stone Gable for her new party, On The Menu Monday! It is a wonderfuk party FULL of great recipes!!! Head on over there for some great inspiration!!! Tonight we had a DELICIOUS dinner. After working in the yard in this HEAT and HUMIDITY it was wonderful to enjoy a good dinner with a good glass of wine. (After we both took showers:):):) I set the table very casually, we were both TIRED from working, plus I had hit my head and it BLED, alot!  I will share the recipe at the end of this post. If you like scallops, you will love this!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ffaRPVPmRu1OKETuzBTJbMq61aWDa8kjE9NGo2LFkRql_Rs1LHXgAgpmfn8utQTn0-Bl03gQ9IS_kODVt_RkWHzNZg-07h6y6i5YytkqoIXkoMY7AYcbv-v49UnwoHe7Qxe8GjS1ZVyf/s1600/IMG_8301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ffaRPVPmRu1OKETuzBTJbMq61aWDa8kjE9NGo2LFkRql_Rs1LHXgAgpmfn8utQTn0-Bl03gQ9IS_kODVt_RkWHzNZg-07h6y6i5YytkqoIXkoMY7AYcbv-v49UnwoHe7Qxe8GjS1ZVyf/s320/IMG_8301.JPG" /></a></div> The candle is lit! And the wine is chilled.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9T7R624MgbiGpDcGwlJZEgFTR5O5mrjstI_di_7yI1gsLgC7NMkNphAwy1nMDIH_Sigm0CKFG4qaMKLxU_AglBagOTvECxt7_aEcPCuTRztM4COJ-eoUk7poIUs1RGZekmMENGOzW3JB/s1600/IMG_8302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9T7R624MgbiGpDcGwlJZEgFTR5O5mrjstI_di_7yI1gsLgC7NMkNphAwy1nMDIH_Sigm0CKFG4qaMKLxU_AglBagOTvECxt7_aEcPCuTRztM4COJ-eoUk7poIUs1RGZekmMENGOzW3JB/s320/IMG_8302.JPG" /></a></div> Some beautiful garden tomatoes from a local farm stand.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQapQFp49u9FgzJR7IuQFZQANT3JC36y0MGweGQnOCIXnVSPmuIj-4_rLp3rFO2hTtnYnMURhkgIura_z7qjIKvND9h3aZ5LYN5TWAq9R7-ORtlKIAErKiSoP9e2SSaUSXPl6ap_0uuKeu/s1600/IMG_8303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQapQFp49u9FgzJR7IuQFZQANT3JC36y0MGweGQnOCIXnVSPmuIj-4_rLp3rFO2hTtnYnMURhkgIura_z7qjIKvND9h3aZ5LYN5TWAq9R7-ORtlKIAErKiSoP9e2SSaUSXPl6ap_0uuKeu/s320/IMG_8303.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTq70GNvI6Pn7J8EEGkFOcrERhH50IXYZzSksLGGc3xkuJSQYSe8hwSdP_KL9g3fOOxCRbhpC2z_0PApi8RB9-6sM2C33lGXCqpYnVSei5HKsMJgOST0EKku2b84kU8Wn84azt9aTNEV0/s1600/IMG_8304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTq70GNvI6Pn7J8EEGkFOcrERhH50IXYZzSksLGGc3xkuJSQYSe8hwSdP_KL9g3fOOxCRbhpC2z_0PApi8RB9-6sM2C33lGXCqpYnVSei5HKsMJgOST0EKku2b84kU8Wn84azt9aTNEV0/s320/IMG_8304.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGrotgF8yblUO-KOdv7OyOtXDOj2oH6phVv1JkjYqS3c2eIThWLR_Id9Rig9y2bhSFAxyxxRQHwVW5VP5yG38xs0rTThnNzeSwJzYYs7CbxfVxaBKNE3LsKUIdENu1acNv6aQ2vziFaDs/s1600/IMG_8305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGrotgF8yblUO-KOdv7OyOtXDOj2oH6phVv1JkjYqS3c2eIThWLR_Id9Rig9y2bhSFAxyxxRQHwVW5VP5yG38xs0rTThnNzeSwJzYYs7CbxfVxaBKNE3LsKUIdENu1acNv6aQ2vziFaDs/s320/IMG_8305.JPG" /></a></div> The scallops are being seared....<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvgZ2N5KnaZ8nEHxH8xsfQ2ib1LQcTRIAHKRicz5fE9KKnkGec1uYcHuxgSSpbDB82-aRodFyTaexdJiJC3HQ8kF1OREoabff7nK3sItYY4uPKdFqGkX1QYneQKmlPIEkLPXQtGrRl2CV/s1600/IMG_8306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvgZ2N5KnaZ8nEHxH8xsfQ2ib1LQcTRIAHKRicz5fE9KKnkGec1uYcHuxgSSpbDB82-aRodFyTaexdJiJC3HQ8kF1OREoabff7nK3sItYY4uPKdFqGkX1QYneQKmlPIEkLPXQtGrRl2CV/s320/IMG_8306.JPG" /></a></div> MMMMNNNN, wish we had smell on the computer:)<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHRQWP8RIoB1Wb8K4nYqDqy-VtWFZYN_drLPDdBlcVryxll8LevjyC1iq_ffVjRx5DMMxeDYZJ585WOBNSKVBlpoWVgQorHoAC6x1c6qCOoezeuQ7t6OGA3CViZn5VQRaqlZLsqu6O-VR/s1600/IMG_8307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHRQWP8RIoB1Wb8K4nYqDqy-VtWFZYN_drLPDdBlcVryxll8LevjyC1iq_ffVjRx5DMMxeDYZJ585WOBNSKVBlpoWVgQorHoAC6x1c6qCOoezeuQ7t6OGA3CViZn5VQRaqlZLsqu6O-VR/s320/IMG_8307.JPG" /></a></div> Added the spinach, balsamic and bacon!!!!!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU91hG0xcvVQhOgCFlmFBzY13G4GRQnjsFLrIdxK917XkHd69eUmptR8-91Ke_8ku9RpxqRtSHjbJptNdnEOe5ifONy8lDecLzPkUmyBfgWxhwSQUv7AEtQr3T50qYHm_qnIyIhRr73AHh/s1600/IMG_8308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU91hG0xcvVQhOgCFlmFBzY13G4GRQnjsFLrIdxK917XkHd69eUmptR8-91Ke_8ku9RpxqRtSHjbJptNdnEOe5ifONy8lDecLzPkUmyBfgWxhwSQUv7AEtQr3T50qYHm_qnIyIhRr73AHh/s320/IMG_8308.JPG" /></a></div> All wilted down and ready to EAT!!!!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQ4ZAGnruAOlPga2n6WRl43V_yrLh-zdZJFFtD0yQmN2CUixIx6HpZPXYcopyMk5_K-ijEdlDyZTpeOj2HwAfCgsiqqJsdv7KciUSOwhOZhDdXu3s81ZUiYGGXAew2_dowPYh6SJdp8ES/s1600/IMG_8309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQ4ZAGnruAOlPga2n6WRl43V_yrLh-zdZJFFtD0yQmN2CUixIx6HpZPXYcopyMk5_K-ijEdlDyZTpeOj2HwAfCgsiqqJsdv7KciUSOwhOZhDdXu3s81ZUiYGGXAew2_dowPYh6SJdp8ES/s320/IMG_8309.JPG" /></a></div> It was delicious!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDs_ocq4TbGwX3OtgDonmY3kWYJwrkS3cJQqF5H1Bg2bFdz3s2xBAzKgFUWEmnjefnGr0Fc5Xj9mc-v7wP5cNI5IUwlkJTRg-VzfK07Fz0mHUlbWGY7RXWK883Qw9VpK63Uj19iUQ0J_fq/s1600/IMG_8310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDs_ocq4TbGwX3OtgDonmY3kWYJwrkS3cJQqF5H1Bg2bFdz3s2xBAzKgFUWEmnjefnGr0Fc5Xj9mc-v7wP5cNI5IUwlkJTRg-VzfK07Fz0mHUlbWGY7RXWK883Qw9VpK63Uj19iUQ0J_fq/s320/IMG_8310.JPG" /></a></div>Here is the recipe for you to try! BTW, Yvonne's blog is: <a href="http://www.stonegable.blogspot.com/">http://www.stonegable.blogspot.com/</a> <br /><div><div class="MsoNormal" style="background: #e6e1c1; margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><b><span style="color: #333333; font-family: 'Trebuchet MS'; font-size: 8.5pt; mso-bidi-font-family: Arial;">Ingredients </span></b></div><ul type="disc"><ul type="circle"><li class="MsoNormal" style="background: #e6e1c1; color: #333333; margin: 0in 0in 0pt; mso-list: l1 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: Arial; font-size: 6.5pt;">3 slices lean bacon </span></li><li class="MsoNormal" style="background: #e6e1c1; color: #333333; margin: 0in 0in 0pt; mso-list: l1 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: Arial; font-size: 6.5pt;">1 lb sea scallops </span></li><li class="MsoNormal" style="background: #e6e1c1; color: #333333; margin: 0in 0in 0pt; mso-list: l1 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: Arial; font-size: 6.5pt;">2 tablespoons flour </span></li><li class="MsoNormal" style="background: #e6e1c1; color: #333333; margin: 0in 0in 0pt; mso-list: l1 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: Arial; font-size: 6.5pt;">2 teaspoons cajun seasoning </span></li><li class="MsoNormal" style="background: #e6e1c1; color: #333333; margin: 0in 0in 0pt; mso-list: l1 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: Arial; font-size: 6.5pt;">10 ounces fresh spinach </span></li><li class="MsoNormal" style="background: #e6e1c1; color: #333333; margin: 0in 0in 0pt; mso-list: l1 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: Arial; font-size: 6.5pt;">1 tablespoon dry white wine </span></li><li class="MsoNormal" style="background: #e6e1c1; color: #333333; margin: 0in 0in 0pt; mso-list: l1 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: Arial; font-size: 6.5pt;">2 tablespoons balsamic vinegar </span></li></ul></ul><div class="MsoNormal" style="background: #e6e1c1; margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><b><span style="color: #333333; font-family: 'Trebuchet MS'; font-size: 8.5pt; mso-bidi-font-family: Arial;">Directions</span></b></div><div class="MsoNormal" style="background: #e6e1c1; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Arial; font-size: 6.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7pt 'Times New Roman';">        </span></span></span><span style="color: #333333; font-family: Arial; font-size: 6.5pt;">In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet. </span></div><div class="MsoNormal" style="background: #e6e1c1; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Arial; font-size: 6.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7pt 'Times New Roman';">        </span></span></span><span style="color: #333333; font-family: Arial; font-size: 6.5pt;">Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat. </span></div><div class="MsoNormal" style="background: #e6e1c1; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Arial; font-size: 6.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7pt 'Times New Roman';">        </span></span></span><span style="color: #333333; font-family: Arial; font-size: 6.5pt;">Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once. </span></div><div class="MsoNormal" style="background: #e6e1c1; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Arial; font-size: 6.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7pt 'Times New Roman';">        </span></span></span><span style="color: #333333; font-family: Arial; font-size: 6.5pt;">Remove scallops from skillet. Deglaze skillet with white wine. </span></div><div class="MsoNormal" style="background: #e6e1c1; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Arial; font-size: 6.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7pt 'Times New Roman';">        </span></span></span><span style="color: #333333; font-family: Arial; font-size: 6.5pt;">Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly. </span></div><div class="MsoNormal" style="background: #e6e1c1; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Arial; font-size: 6.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7pt 'Times New Roman';">        </span></span></span><span style="color: #333333; font-family: Arial; font-size: 6.5pt;">Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">Variation:</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="font-family: Times New Roman;"><span style="mso-tab-count: 1;">            </span>Forget the flour, just season the scallops with salt, and Cajun seasoning. Sear the scallops in a mixture of Olive oil and butter. When done (about 2-3 minutes per side), deglaze the pan with dry white wine (about ¼ cup) </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">and add the spinach. Follow instructions above from here.   I hope you will enjoy this recipe! Thanks for stopping by!!!! XO, Pinky</span></div></div>

~~~On The Menu Monday~~~

Good Sunday evening! I am so happy to join Yvonne of Stone Gable for her new party, On The Menu Monday! It is a wonderfuk party FULL of grea...

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