Ever since Dylan was born it has been hard for Stefani and I to find the time to sit down and enjoy a home cooked meal. So last night for dinner we made pan seared wild sea scallops in a classic beurre blanc sauce and strawberries with zabaglione for dessert. I’ll post the recipe for the entree at another time, but for now, please enjoy the following:
(on a quick aside, zabaglione is not only easy to make, but extremely inexpensive and you probably have all the ingredients in the house already)
Stawberries and Zabaglione
Ingredients
10-12 fresh strawberries, thinly sliced
2 large egg yolks
2 tablespoons sugar
2 tablespoons sweet Marsala wine
1. Divide sliced strawberries evenly among two glasses and set aside. Martini glasses work great here.
2. In a large metal or glass bowl, whisk 2 large egg yolks, 2 tablespoons sugar, and 2 tablespoons sweet Marsala wine until combined and place the bowl over a saucepan filled with 1-2 inches of simmering water as you would with a double boiler. Continue to whisk until doubled in volume and thick, about 4-5 minutes. Spoon over berries.
3. Enjoy!
Hope you had a wonderful Valentine’s Day. If you cooked for your loved one, why don’t you tell us what you made? Maybe your recipe can appear here on the Long Island Foodie.
