Monday, May 9, 2011

Dan's Scallops




It has been hard getting into blogging lately. Our Nikon D50 is on the fritz and being sent in to Nikon for fixing. We have another camera, but it just isn't the same thing. I'm making a go with it in the meantime. 

We had these lovely scallops at our friend's house, Dan and Tonia, back in Cambridge. They are so yummy that I got the recipe from Dan. It is fun to make them and trick ourselves into thinking that we might be near the ocean for an evening, not in the center of the nation.

Dan's Scallops
  • Wash the scallops and cut them if they are too big.
  • Bring some vermouth to a boil. Add finely diced shallots and some butter (I sub. green onions).
  • Poach the scallops in the vermouth very briefly -- just a minute– and remove with a slotted spoon.
  • Meanwhile make a roux with about 3 tbsp of butter and flour, add 1/2 cup of milk and the 1/2 to 1 cup of the vermouth to make your sauce. Add some parmesan, salt, pepper, and nutmeg.
  • Cool the sauce slightly and add the scallops.
  • Put them in dishes for broiling. Grate gruyere (or another hard cheese like emmental) on top and broil for just a few minutes.

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