Valentine's Day Picnic ~ Scallops with Pesto Mashed Potatoes and Sautéd Vegetables

For four years my husband and I have celebrated Valentine's Day on the front lawn of the  Trump National Golf Course in Palos Verdes California.  The ridge top view of the ocean is breath taking, the sunset is spectacular and the price is right; it's free for anyone to enjoy.  We bring a picnic dinner, wine and this year, a sippy cup and toys to entertain our toddler.

Ingredients:

Scallops 

Potatoes

Basil

Walnuts

Garlic

Parmesan Cheese

Olive Oil

Milk

Salt

Pepper

Butter

Shiitake Mushrooms

Portabella Mushrooms

Leeks

Cherry Tomatoes

Directions:

Make Pesto Mashed Potatoes;  Boil Water for Potatoes ~ Chop Potatoes and leave the skins on ~ Boil Potatoes until tender, drain and mash with 2 tbsp's of Butter, Milk (a decent splash to moist), pinch of Salt and Pesto (in a mortar; grind Basil leaves, Walnuts, Parmesan Cheese, crushed Garlic, Olive Oil and a pinch of Salt) ~ Sauté Shiitake and Portabella Mushrooms with Leeks and Cherry Tomatoes in Olive Oil ~ In a pan, heat a sliver of Butter and a splash of Olive Oil ~ Season the dry Scallops with Salt and Pepper and add to the hot Oil ~ Cook Scallops (large) at 3 minutes a side ~ Sapore!