Addendum: I didn't elaborate on the meal when I posted this picture. The repast consisted of these scallops (I put them on a mesh rack in a sheet pan and cooked them in a 400 degree oven until they felt done; they came out pretty well) with a wee drizzle of lemon butter, roasted asparagus with pecans and balsamic/maple glaze, parmiggiano risotto, a very tasty, snappy Sauvignon Blanc from New Zealand and a bottle of Veuve Clicquot Brut Champagne that Bryan brought (That was superlative stuff: granny smith apple, croissants, a hint of caramel, and fine bubbles. It's what Champagne drinking should be). Dessert consisted of Christmas cookies and an apple tart.
2 comments:
In Howell, we call those 'baseball scallops'. Dang! Enjoy. We too are having a shellfish smackdown tonight.
In Grass Lake, we call those 'big ol' giant hairy-ass scallops'. How did ya cook 'em? Roast each one over a spit, like a hog?
Post a Comment