we all have leftovers in the fridge, unlikely condiments and days when the last thing we want is to sepnd the evening cooking

I’ll throw in some quick recipes from time to time.

the concept is simple,

I feel like making myself something nice, but I’m carrying a laziness bag you couldn’t handle with a big forklift

I must be able to get my ingredients with one hand at trader-joes seven-eleven wherever to use the self-checkout registers for less than ten bucks.

if you don’t end up reading these recipes realizing it’s just X thrown in a pan with a bit of Y… I did it wrong.

for 1 serving

• 4 Scallops
• leftover pasta
• 1/3 de tsp mustard
• 1 tbsp cream
• 1 tsp coriander seeds (optional)

sear you scallops on both sides for a few seconds and turn down the heat quickly, lift you pan to quicken the cooldown, the slow cook for 5 minutes.

the trend is not to cook your scallops ‘so they stay juicy and soft’ they just end up being cold, I quite enjoy the scallops sushi, however that’s often not by design which is just bad.

when you don’t cook you scallops like a Pyromaniac on acid, you’ll be just fine

add the cream and mustard and stirr gently

pour on you microwaved pasta (yup, microwaved you heard me)

add a spoonful of coriander seeds, if you like.