Scallops with Creamy Pesto

I can't believe I'm saying this, but it's actually been too hot to stand outside and grill, so I've been dredging up recipes that get me in and out of the kitchen quickly.  More accurately, this is a recipe that only requires your stove to be on for about 5 minutes.  Minimal ingredients, fast and really tasty.  Serve with veggies or pasta (which may require the stove to be on a little longer ;-P--make sure it's done before the scallops so they don't have to sit as they are best served immediately).

Scallops with Creamy Pesto

1 ½ lbs. sea scallops, patted dry

1/3 c. prepared pesto

2 tbsp. heavy whipping cream

1 tsp. minced garlic

olive oil

salt and pepper, to taste

1. Heat 1 ½ tsp. olive oil and minced garlic in a large nonstick skillet over medium-high heat.  Add scallops and cook just 4 minutes (2 minutes per side), until golden and barely opaque at the center.  Remove from skillet to plate and cover with a paper towel.  Turn off stove burner.  Add pesto and cream to still-warm skillet and stir to blend.
2. Spoon cream sauce onto plates and top with scallops.  Add salt and pepper, to taste, though this dish really doesn't require much of either.

Serves 4

Creamy Dill Potato Salad with Eggs

I've tried numerous potato salad recipes.  I have several favorites for more of a specialty-type potato salad, but this is more of a creamy potato-and-hard-boiled-egg salad.  I found the recipe on Allrecipes but took some liberties and made several changes.  The original recipe is titled:  My Sister's Favorite Potato Salad...Ever.

Creamy Dill Potato Salad with Eggs

12 red potatoes, cut into 1" chunks

6 hard-boiled eggs, chopped

1/2 cup mayonnaise

1 cup sour cream

1/2 cup red wine vinegar

1 tablespoon mustard powder (or 2 tablespoons Dijon mustard)

2 tablespoons dried dill weed

1 teaspoon celery seed

1 teaspoon salt

freshly ground pepper, to taste

1.  Place cubed potatoes in a large pot with water to cover.  Bring to a boil and cook for 15 minutes.  Drain and allow to cool.

2.  In a large bowl, combine all ingredients.  For best flavor, refrigerate overnight.