Oh Lordie, did we have a wonderful dinner last night.
Started with 18 hour bread made with smoked salt and flour that Don brought us. What a wonderful flavor.
On to the rest of the oysters - we were all disappointed with the size of them for grilling, too darn big. So I made oyster cakes with them and man, were they delicious. (if anyone wants the recipe, I will write it up soon)
Then, years ago my friend June Jacobs gave me a recipe, "Scallops Tommy" that was her favorite way to do scallops. I'm talking 2002 or 2003 and I'd never tried it. Well, now I'm kicking myself! It is a delicious dish. I wanted to up the Bunapi mushrooms he brought, but next time I think I would use larger mushrooms - I bet Morels would be wonderful. I only got a picture of prepping the dish, the batteries gave up just as I wanted to take the dish presented. darn. it looked so pretty!!
June's Recipe:
Scallops Tommy
Now is the perfect time to enjoy scallops, as the most succulent of all -- cape scallops are in the midst of their all-too-short season. This is an easy and delicious way to prepare them for a festive dinner, or just for yourself!!
makes 6 servings
1 1/2 cups thinly sliced white onions
1/2 cup fish stock or 1/4 cup each water and dry white vermouth
2 pounds scallops ? Nantucket scallops preferred (if you use the larger sea scallops, slice them in two or three)
1 tablespoon unsalted butter
2 cups sliced mushrooms
1 tablespoon chopped fresh thyme or marjoram (or 1 teaspoon dried)
Sea salt and white pepper to taste
1/4 cup Fino Sherry
1. Poach onions in stock until translucent and soft, but not mushy. Add scallops to the simmering liquid and turn it off. Let the scallops sit in the liquid with the onions until they are cooked. (It's important not to overcook the scallops or they will become rubbery.
2. At the same time, melt the butter in a saut? pan. Saut? the mushrooms in the butter until they are brown.
3. Preheat the broiler. Place the scallops and onions in a shallow ovenproof dish. Top with the mushrooms, fresh herbs, and salt and white pepper to taste. Sprinkle the sherry over. Broil close to the heat source for about 2 or 3 minutes, until browned and bubbly. Serve over a pilau of brown and wild rice or saffron fettuccine.
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We all agreed it was the best dinner any of us has had in forever!!!
Started with 18 hour bread made with smoked salt and flour that Don brought us. What a wonderful flavor.
On to the rest of the oysters - we were all disappointed with the size of them for grilling, too darn big. So I made oyster cakes with them and man, were they delicious. (if anyone wants the recipe, I will write it up soon)
Then, years ago my friend June Jacobs gave me a recipe, "Scallops Tommy" that was her favorite way to do scallops. I'm talking 2002 or 2003 and I'd never tried it. Well, now I'm kicking myself! It is a delicious dish. I wanted to up the Bunapi mushrooms he brought, but next time I think I would use larger mushrooms - I bet Morels would be wonderful. I only got a picture of prepping the dish, the batteries gave up just as I wanted to take the dish presented. darn. it looked so pretty!!
June's Recipe:
Scallops Tommy
Now is the perfect time to enjoy scallops, as the most succulent of all -- cape scallops are in the midst of their all-too-short season. This is an easy and delicious way to prepare them for a festive dinner, or just for yourself!!
makes 6 servings
1 1/2 cups thinly sliced white onions
1/2 cup fish stock or 1/4 cup each water and dry white vermouth
2 pounds scallops ? Nantucket scallops preferred (if you use the larger sea scallops, slice them in two or three)
1 tablespoon unsalted butter
2 cups sliced mushrooms
1 tablespoon chopped fresh thyme or marjoram (or 1 teaspoon dried)
Sea salt and white pepper to taste
1/4 cup Fino Sherry
1. Poach onions in stock until translucent and soft, but not mushy. Add scallops to the simmering liquid and turn it off. Let the scallops sit in the liquid with the onions until they are cooked. (It's important not to overcook the scallops or they will become rubbery.
2. At the same time, melt the butter in a saut? pan. Saut? the mushrooms in the butter until they are brown.
3. Preheat the broiler. Place the scallops and onions in a shallow ovenproof dish. Top with the mushrooms, fresh herbs, and salt and white pepper to taste. Sprinkle the sherry over. Broil close to the heat source for about 2 or 3 minutes, until browned and bubbly. Serve over a pilau of brown and wild rice or saffron fettuccine.
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We all agreed it was the best dinner any of us has had in forever!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com