A Good Thing from Martha

You gotta love Martha. The woman can organize a closet, plant an herb garden, iron fitted sheets and fold them so they look like flat ones…and she can come up with some great recipes. I love Martha. Not to excess, but I do love her. And it has nothing to do with the fact that when Anne and I did a party years ago for a Junior League function, she attended and wrote a wonderful column about our food. Seriously, it’s not about that.

I get MARTHA STEWART LIVING magazine and have for years. I cut out all the

GOOD THINGS and save them all over the house. It probably would be a good thing if I would put them all in one beautiful linen box calligraphied with the words “good things Martha thinks I need to do.” But I haven’t done that. Probably won’t.

However, the January 2008 mag appeared in the mailbox on Saturday and perusing the pages I came across a very cool recipe for Pan Seared Scallops with Lemon and Roasted Spaghetti Squash with Herbs. And the best thing is the recipe is on those cards you can tear out and stick in a drawer somewhere for Groom to find in four years and ask me, “Honey, don’t you want to put all of these Martha things a file or a box so you can find them?” And I’ll smile and say, “Ok, Groomie, maybe I'll look through them.”

Pan Seared Scallops with Lemon…adapted from Martha Stewart Living January 2008 issue

1 pound sea scallops, tough muscles removed
Coarse salt and freshly ground black pepper
Extra virgin olive oil
Lemon, cut in wedges
Pat scallops dry with paper towels and season well with salt and coarsely ground black pepper. Heat oil in cast iron skillet over medium high heat. Add scallops to skillet and cook until golden brown and cooked through about 3 minutes to the side.
Serve immediately with lemon wedges on the side.
Serves 4.

Roasted Spaghetti Squash with Herbs..adapted from Martha Stewart Living January 2008 issue

1 large spaghetti squash halved lengthwise and seeds removed
1 tbsp extra virgin olive oil
1 tbsp dark brown sugar
Coarse salt and freshly ground black pepper
2 ounces Parmesan Reggiano grated
½ cup chopped fresh Italian parsley
¼ cup pine nuts, toasted
Preheat the oven to 400’. Sprinkle olive oil over the squash and using your fingers, rub it in the cavity. Sprinkle with sugar, salt and pepper to taste. Place squash, cut side down on a Pam’d baking sheet and roast til tender probably about 40 minutes or so. Cool slightly.
Take a fork and scrape the squash to remove the flesh in long strands. Place in bow and all oil, parmesan, parsley and pine nuts with salt and pepper to taste. Toss and serve immediately. Serves 4.

A Good Thing from Martha