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06/21/2018 12:01 AMTwo recent dinners out on the town cost me little more than the realization that sometimes it is better to eat at home.
The first involved a new restaurant in East Lyme. A couple of days earlier, I made a reservation for three on a Saturday at 7 p.m. I arrived early to find not one single parking place, so I parked across Route 1, which is a four-lane road at that spot. Then I had to walk across the same road. When I got to the restaurant, I was one of around 15 people, all of whom said they had made reservations. I waited for about 10 minutes, as three more couples arrived and had to wait outside in the rain. When I saw my friends’ car arrive, I hopped out and explained what was going on. We decided to go elsewhere, so I again took my life in my own hands, walked to my car, and we drove to New London, found parking places and had a fabulous dinner at Daddy Jack’s. We stayed a little longer and listened to a terrific band.
The second time was a Sunday at Mohegan Sun, after the first game of the season for the WNBA’s Connecticut Sun, which our home ladies won by more than 30 points. We had decided to have a late lunch and walked to a restaurant on the second level of the casino. We were told it would be at least a 20-minute wait, even though there were very few diners at many open tables. I asked to speak to the manager and asked why. He said they never increase their wait staff for a basketball game. Are these people nuts? Instead, we found Geno’s, a buffet-type place where I got a super cheese steak, Joan got a wrap, and Mike got a chicken grinder with roasted peppers. Sue got a hamburger.
As you would expect, neither of the restaurants I found disappointing will see me again. Maybe they don’t care. In the meantime, dining at home is never disappointing. Next time try this incredible dish.
Spicy Scallops with Watermelon Salsa
From Cooking Light, 2018
Yield: Serves 4
¼ teaspoon each of dry mustard, ground coriander, onion powder, garlic powder, cayenne pepper, freshly ground black pepper, and kosher salt
1 ¼ pounds large sea scallops
2 tablespoons olive oil, divided
2 cups diced watermelon
2 tablespoons minced red onion
¼ cup chopped mint, divided
2 tablespoons fresh lime juice, divided
2 cups cooked quinoa*
2 tablespoons pine nuts
¼ cup sliced scallions
Combine all the herbs and spices in a bowl. Pat scallops dry with a paper towel; sprinkle with spice mixture.
Place a large cast-iron pan (or heavy-bottom pan) over medium-high heat. Add 2 teaspoons oil to skillet, swirl to coat. Add scallops, and cook to desired degree of doneness, 1 to 2 minutes per side.
Toss together watermelon, onion, 2 tablespoons mint, 1 tablespoon lime juice, 2 teaspoons olive oil, and remaining one-quarter teaspoon salt in a bowl. Combine quinoa, pine nuts, scallions, and remaining 2 teaspoons oil, remaining 2 tablespoons mint, and remaining 1 tablespoon lime juice. Serve scallops over quinoa mixture; top with salsa.
*To make 2 cups quinoa: Rinse quinoa in a fine mesh colander. Turn stove burner to medium high heat. Add oil to the pot. When oil is hot, add quinoa. (It is okay if the quinoa is still wet.) Toast quinoa until oil becomes brown, but not black. When quinoa is toasted, add water or stock (ratio is 2 to 1, water to quinoa). When water boils, reduce heat to low and set a timer to 20 minutes.