SCF fans may remember a really fun dinner with Boo where we served a terrific dish we made last year from Michael Symon’s book, “Live to Cook.” It’s a delicious combination of lamb sausage with heady spices mixed in with white beans with vegetables, then topped with scallops, which are dusted with orange zest and mint. Ever since then, we’ve had some of the leftover sausage in the freezer. So when Greg came home with some scallops from the Pleasantville Farmers Market, we decided to recreate the meal.
Here’s the recipe for Michael Symon’s Lamb Sausage. We simply defrosted ours.
We also defrosted some beans with pancetta and sage:
We sipped on Satan’s Whiskers by the fire:
And then ate our supper:
Here’s the recipe: Scallops with Lamb Sausage and Beans.
