Some like to argue that the past is the past…move on. But Paula Deen might have a valid argument right now that the past is not really the past. It is part of who we are. If your past didn’t affect your future we would probably have a bunch of dead people on our hands. I mean you could just say to the judge….yeah I killed him but that was in the past. And the past is the past…YOLO (don’t get me started on that crap).
Nowadays I watch people do things without thinking them through. Snapchat. Sending photos of parts of you because your significant other wanted you to (then you break up). Photos of you getting high or drunk or making out with people who are not your girlfriend on Instagram. Going on Facebook and venting about what a crap head your boss is. That will one day become the past. It will come back to haunt you in all likelihood…just ask Paula.
Now some things are forgivable for sure. But some are not. Granted you do not need for it to consume your life but I don’t always believe in forgive and forget. I gladly forgive but that is for my sanity not theirs. But that doesn’t mean I forgot what you did. My counselor once told me that the people she sees that say the past is the past are the ones who tend to not take responsibility for their actions and they just want people to get over it and move on.
Everything is recorded now. Browse You Tube if you don’t believe me. Choose wisely is all I’m saying.
Speaking of choosing wisely…whenever possible I like to wrap things in bacon. A local restaurant makes this appetizer and I chose to recreate it at home. It’s one I make time and time again. And you will too.
P.S. FYI…there are only a few more days before Google Reader goes away. Sadness. If you use Google Reader as your RSS reader to keep up with Culinary Concoctions by Peabody, I don’t want to lose you as a subscriber. Please go to Feedly or BlogLovin‘ and migrate your Google Reader before July 1st. It’s super easy and with the click of a button all of my blogs were transferred over! Or you can simply subscribe to the email to get the recap as well as the bonus recipes.
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Bacon Wrapped Sea Scallops with Blackberry Port Sauce
1 lb. sea scallops
1/4 cup unsalted butter, melted
1 TBSP olive oil
1 lb. sliced bacon( pre cooked in oven….see note)
salt to taste
Preheat broiler. Pat the scallops dry with a paper towel. Dip scallops in melted butter. Sprinkle both sides of scallops with salt. Wrap each with 1/2 slice of bacon. Fasten with toothpick.
In a saute pan that can be placed in the oven, set pan on medium-high heat with olive oil in it. After two minutes sear each scallop for one minute on each side. Transfer to the oven to broil. Broil, turning once, for 5 minutes or until bacon is crisp. Serve with a blackberry port sauce.
Note: Bake bacon in oven at 400F for about 10 minutes to help the crisping. The 5 minutes under the broiler usually does not get the bacon crisp enough. If you do not like crispy bacon you can skip this step).
Blackberry Port Sauce
1 cup blackberries
1 cup port wine
3 Tablespoons sugar, plus sugar to taste
In a small saucepan over medium heat, combine the blackberries, port, and sugar(The amount of sugar will depend on the sweetness of the berries). Bring to a boil, then reduce the heat to medium and simmer, uncovered, until the liquid is reduced by 1/3 and the berries are tender (about 25 minutes). Transfer the contents of the pan to a blender and puree until smooth (about 35 seconds). Strain through a fine-mesh sieve into a small, clean saucepan and set aside.