Dinner on Saturday

Well, I made Chicken Braised in Beer with Belgian Endives. I served Sea Scallops for Appetizers. The meal was fabulous. I was only cooking for three, which was a nice change from last week.

For the Sea Scallops, I marinated them in 1/3 cup of lime juice, with the pulp, and 2 tsp's of Soy Sauce.

Here's the finished product. The real key here was removing the Chicken and Endives from the Dutch Oven, and letting the liquid reduce to a sauce. Then spooning that sauce over the meat before serving.

Delicious.