Anniversary Dinner

Last Saturday was our anniversary. Since the weather had been so wonderful that week, we decided to go out for lunch, then fire up the bbq for dinner. We went to Milestones and had a very nice lunch. Have you had the watercress dip with the fries? Yum.
Our plan for dinner was some light appetizers, then steak and salad. By 7:00, we still weren't all that hungry, so we changed our plan to only the appetizers. We had bbq oysters and chorizo and scallop brushetta.

Here's Scott shucking the oysters.

The 2 on the left are covered with a mixture of parmesan, lemon juice,hot sauce, Worcestershire, salt and pepper and green onions. The 2 on the right are covered with parmesan, dijon mustard, green onions, and salt, pepper and lemon juice.

Here's the Chorizo and scallops, madly bbq-ing away.

Oysters grilling

The finished bruschetta

A wonderful lemon tart from the bakery

I could not have asked for a better anniversary dinner.

I was inspired to make the brushetta from a meal we had last summer in BC. It was whole small scallops with chorizo in a chimichuri sauce. This is my version.

Scallop and Chorizo Bruschetta

for 2 people

1 chorizo sausage, cut into rounds

3-4 large scallops

1 red pepper

1 garlic clove

1/2 cup olive oil

salt and pepper

good bread

To make the sauce, broil the red pepper until softened and blackened in spots. Place in a small bowl, cover with saran wrap and let stand for 20 minutes. Then peel and remove the seeds. Cut the pepper in half, reserving one half for another use. Slice the half pepper into strips and place in a blender or food processor with the garlic and oil. Blend until combined. Season with salt and pepper and set aside. Grill the scallops and chorizo on a bbq or grill pan. Slice each round of chorizo into 2-3 strips. Carefully slice the scallops into thin strips. Toss the scallops and chorizo with the sauce. Pour into a bowl and serve immediately with bread on the side.