A delicious Valentine's Dinner. We made acorn squash, baked with brown sugar and maple syrup. It came out juicy and tender, and sweet and awesome.
I also fried some eggplant, very lightly breaded in flour mixed with garlic and nutmeg. The fried eggplant was layered with tomatoes which had been marinated in white wine, olive oil, salt, pepper, and parsley. Each layer was smothered in a fresh parmigiana spread that Kelly made with garlic, basil, and roasted peppers. The eggplant tomato stack was topped with a red wine reduction.
The main course was scallops, simply marinated in white wine and lemon juice, with some herbs. They were sauteed with scallions until the scallions melted away! I topped the scallops with s & p, and a bit of chili powder for a kick!
