My Special Anniversary Dinner

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We decided to stay home and cook, and this turned out to be one very special and delicious meal. My fasting blood sugar this morning was 155. Not surprising considering everything I ate, which was a very large t-bone steak, 2 lobster tails, bacon-wrapped scallops, asparagus, and a huge piece of French bread with lots of butter.

Yes, I said French bread with lots of butter. I can’t remember the last time I had a piece of French bread, and it’s not something I would do on a regular basis, but it was a special occasion, after all. Happy 22nd Anniversary to me and my wonderful husband. 🙂

Dinner Preparation:

    • This is how I make bacon-wrapped scallops when served as a side to go with a main course, t-bone steak and lobster tails in this case. Rather than use whole scallops, I cut them in half with scissors. When served as a main dish, I use whole sea scallops wrapped in whole slices of bacon.
    • I then cut bacon in half with scissors, using one half per half scallop.
    • Place bacon halves on microwave bacon cooker, cover with a paper towel, and microwave for 1-1/2 minutes. You want the bacon precooked a little bit, but not too much so that it cooks the rest of the way in the oven without overcooking the scallops.

  • I then wrap each half scallop with half slice of bacon and thread onto a wooden skewer.
  • I snap off the woody ends of each asparagus spear, lay on the same baking sheet with the bacon-wrapped scallops, roll in olive oil and sprinkle with coarse salt. I always use parchment paper to make cleanup easier.
  • Bake at 425 degrees for 15 minutes, turning bacon skewers halfway through, until crispy.

 

I roasted asparagus and bacon-wrapped scallops for 15 minutes.

  • Meanwhile, I split lobster shells with kitchen shears, pulled the meat out and laid it on top of each lobster shell.
  • I placed enough water to cover bottom of pan. Placed the lobster tails in the pan. Then, I basted the top of each lobster tail with melted butter, and sprinkled with salt, pepper and paprika.
  • I placed them on the top rack while my bacon-wrapped scallops and asparagus were on the bottom rack, and baked the tails for approximately 7 minutes. Each tail weighed close to 5 ounces, and I cooked them for 1-1/2 minutes per ounce. See how to thaw, prepare and cook lobster tails – Click Here.

 

I split lobster tails, sprinkled with salt, pepper and paprika, and baked in 425 degree oven for approx. 7 minutes.

Meanwhile, my husband grilled the T-bone steaks to perfection, medium-rare. Yum!


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