Ah, January. When this time of the year hits, we get nostalgic for the rocky beaches off the coast of Maine. Not that we've ever lived on the coast (which is a dream of ours) but because we used to make a trip to Maine every winter to enjoy the empty beach during the day - and the bars at night. But over the last few years work, life, etc., have kept us away from the cold sea air.

So, when winter-without-a-vacation melancholy hit us the other day, Jedd made cumin-coated shrimp for dinner. To contribute to the dinner I made a parsley lemon sauce.

And for a few minutes, our cabin fever went away.

The main constant in our apartment kitchen is protein - we pretty much live on chicken and pork. But, we saw a an episode of "Big Daddy's House" on Food Network that featured sauteed scallops. It looked great and I headed out to the grocery store to buy some. Pricey, pricey. But worth it.

Jedd took the lead on cooking and decided to use the recipe in spirit, not as literal guide. Instead of serving the scallops with mushrooms and peas he went with beet greens that we had received in our C.S.A.