ravioli with scallops

I make shit up, or combine vaguely remembered recipes, and I don't write things down. Problem is, when dinner turns out really well, I have no idea how to reproduce the results. The formula for mouth-watering apricot-glazed pork loin with potatoes was lost this way, and I may never rediscover it. That's a bad scientist.

Cut the gigantic fresh wild-caught scallops in half. Chop the tomato into 1cm bits. Mix those two, then marinade them in white wine, olive oil, lemon juice, minced garlic, rosemary, dill weed, basil, salt, and pepper until your good friend (in this case,

saturniidae) shows up.

Drain the marinade off. Use a wok to sauté the scallops and tomatoes in butter, olive oil, minced garlic, salt and pepper.

Meanwhile, boil the mixed vegetable ravioli until they're al dente. Drain them and toss them into the wok, too. Add a little more olive oil. Move stuff around for a couple of minutes, like you know what you're doing.

Saturniidae made pie for my dad, which I delivered on Saturday. Mom instantly retaliated with flan, which I presented to Saturniidae as dessert. Intact, even.

(Shout-out to

spitcurl, who taught me that scallops taste good with ravioli.)

****

Saturniidae: Your mom is awesome.
Me: Well, someti-
Saturniidae: All I get from my mom is bullshit. I get flan from your mom.