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And then, finally, I cooked something: Scallops & Fried Green Tomatoes

May 20, 2009

There’s a bit of risk/reward going on when I go home for lunch.

I love having the option- 8 mins door to door from the office to the house kinda rocks – and getting a break from my computer-induced haze to hang out with the puppies returns me to a pretty happy place even when I have to come back to work. And dollar-to-dollar, anything I make at home is going to be cheaper and better then something I pick up in the mall food court.

The risk side is how desperately hard it is to leave the puppies and my pretty deck and come back to work. Or the urge to not relax at all and start doing housework (and, not to be crude, but screw that). And of course the one time I left the burner on (still makes me break out into a cold sweat…) Besides, it’s a bit of a challenge to get home, walk the dogs, and make lunch before having to put the dogs back in the office and get my ass back to work.

But when the weather turns all “spring” again and hits 80 degrees, I’m pretty much a complete fool for getting outside and enjoying some home time.

Ya know what’s quick to make for lunch? Fried green tomatoes – which I had sitting pretty in a bowl from the Clark Park Farmer’s Market, with exactly this in mind, mostly because TBS was playing this flick not so long ago.

It takes about 5 mins to slice tomatoes, heat up some canola oil, and dip the slices into egg and breadcrumbs (with a little bit of cilantro for an extra bite). Frying them on each side was another 5, and for a little something extra (and because they were only a day short of going bad), I threw some scallops into the pan after taking out the tomatoes and then put them right on top.

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Try and tell me there’s something this good for under $5 at the mall and I’m calling you a big, fat, stupid lier (or something a little less mean, but conveying the same sort of seniment)

Fried Green Tomatoes with Cilantro Breaded Scallops

For Tomatoes

1 medium, firm green tomatoes per person
1/4 cup all-purpose flour
2 tblsp milk1 egg, beaten
1/4 cup fine dry bread crumbs
2 tblsp freshly chopped cilantro
2 tblsp canola oil
1/2 teaspoon kosher salt

Cut unpeeled tomatoes into 1/2 inch slices, sprinkling on each side with kosher salt, then let sit. Meanwhile, place flour, milk and eggs (whisked together), and bread crumbs and cilantro in separate shallow dishes.

Heat oil in a skillet on medium heat. Dip tomato slices in flour, then milk and egg combination, then bread crumb and cilantro mixture. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. Add oil as needed to keep a good coating on the bottom of the plan (the breadcrumbs suck it up fast!). Season to taste with salt and pepper.

For Scallops

2-3 dry scallops per person (the divers scallop are tastier but way small)
2 tblsp canola oil
2 tblsp cilantro
1/2 teaspoon kosher salt

Perserve oil and breadcrumbs/cilantro mixture that was in the pan you fried the tomatoes in. Turn to medium heat and add scallops to the pan without crowding. Add cilantro and salt, and use spatula to lightly roll scallops in breadcrumb mixture that’s already in the pan (you really just want a light breadcrumb taste for the scallops – you’re already getting enough on the tomatoes). Cooking for 2 minutes on each side, adjusting temperature and time until the scallops appear more white (and less translucent) and have a firmer feel. Place on top of tomatoes and serve.

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