Saveur Spinach Artichoke Dip

From Saveur

5 tbsp. olive oil
2 tbsp. unsalted butter
10 oz. baby spinach
1 lb. thawed frozen artichoke hearts
1 medium onion, chopped
3 garlic cloves, finely chopped
1 cup grated parmesan
2⁄3 cup grated mozzarella
1⁄3 cup cream cheese
1⁄4 cup mayonnaise
1⁄4 cup sour cream
1⁄4 tsp. grated lemon zest
1⁄4 tsp. dried mustard powder
1⁄4 tsp. Tabasco
1⁄8 tsp. grated nutmeg
Kosher salt and freshly ground black pepper
Toasted pita wedges
1. Heat oven to 375°. Heat 1 tbsp. of the oil and 1 tbsp. of the butter in a 12" skillet over medium-high heat. Add spinach; cook, stirring, until wilted, about 3 minutes. Transfer spinach to a colander; let cool briefly. (Wipe out and reserve skillet.) Squeeze excess liquid from spinach and roughly chop; transfer to a bowl.
2. Return skillet to medium-high heat and heat 3 tbsp. of the oil. Add artichoke hearts; cook, stirring, until browned, about 12 minutes. Transfer to bowl of spinach.
3. Wipe out skillet; place over medium heat; add remaining 1 tbsp. of the oil and remaining 1 tbsp. of the butter and heat. Add onions; cook until soft, about 8 minutes. Add garlic; cook for 2 minutes more.
4. Transfer onion mixture to a food processor along with 3⁄4 cup of the parmesan, mozzarella, cream cheese, mayonnaise, sour cream, lemon zest, mustard powder, Tabasco, and nutmeg. Process until smooth.
5. Fold cheese mixture into spinach and artichokes, season with salt and pepper to taste, and transfer to a greased 2-qt. oval baking dish. Sprinkle with remaining 1⁄4 cup of parmesan; bake until golden brown and bubbling, about 30 minutes. Serve with toasted pita wedges.
SERVES 8 – 10

Scallop Romesco Pasta

Romesco Sauce (Epicurious):
1 large tomato (1/2 lb), cored
1 (1/2-oz) dried ancho chile*
1/3 cup extra-virgin olive oil
2 tablespoons hazelnuts, toasted and loose skins rubbed off with a kitchen towel while warm
2 tablespoons blanched almonds
1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes
2 large garlic cloves, sliced
1/8 teaspoon dried hot red pepper flakes
1/4 cup drained bottled pimientos, rinsed
2 tablespoons water
1 tablespoon red-wine vinegar
1/4 teaspoon salt, or to taste
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preparation

Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil.
Roast tomato in pan until tender and skin peels off easily, about 30 minutes.
While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly.
Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and purée until smooth. Thin with water if desired and season with salt.
Read More http://www.epicurious.com/recipes/food/views/Romesco-Sauce-232504#ixzz2TBvxGcI7

Scallops:
1 lb scallops
olive oil

Seared in cast iron skillet until firm and opaque

Angel hair pasta from RP's