As I said in my earlier post, I went to Wegmans for dill and got scallops.
The scallops are marinating in lemon olive oil, salt, pepper and lemon zest. I bought the dill to use in my tzatziki and to add to my pickles.
The dinner tonight was exceptional, with the scallops the star.
They were grilled after the marinating, and served with my beans, farmers market asparagus, CSA carrots and English peas from Butler’s.
I made dill butter. It went over the steamed veggies and the grilled asparagus.
I also made the tzatziki to use tomorrow. Made with lemon juice, my cukes, spring garlic, my mint and Wegmans dill, and Wegmans Greek yogurt. I decided not to add the onion, and used only the tops of the garlic. The rest will be used later.
The dinner also included a local wine from Glen Manor, to complement the scallops. Citrusy, light and perfect for scallops.
And, since the dill butter was so delicious, we grabbed some Wegmans bread to sop it up.
OK, I could do carryout, or run to restaurants but this meal was incredible at a fraction of the price of dining out.