home alone dinner: sea scallops, fingerling potatoes, brussels sprouts, parsley, pine nuts, currants, pedro ximenez, lemon.
- Make yourself a nice refreshing highball of Pedro Ximenez sherry, lemon, and soda water over ice. Garnish with a lemon twist and sip as you cook.
- Preheat your oven to 450˚F with a roasting pan inside of it. Halve some fingerlings, and toss them in olive oil and salt. Arrange potatoes in one layer in the the searing hot pan and roast until crispy and delicious.
- Meanwhile, submerge some tiny currants in syrupy sherry for a bit.
- In a mortar, grind up some parsley with salt, olive oil, and lemon juice. When you have a rough paste, add in the macerated currants.
- Cook some quartered brussels sprouts in a pan on the stove. In another, heavy-bottomed pan, sear cleaned and seasoned scallops on ridiculously high heat. Deglaze with sherry, and add the liquid to your sauce, along with some toasted pine nuts. Plate up.
