Scallops

It's Tasty Thursday.

Just so you all don’t think I always cook cheap or make comfort food or easy easy dishes, here’s something I’ll share. I prepared a French dinner for my husband for our anniversary. And since I wrote all about it and took pictures along the way, you can view it here if you’d like.

Otherwise you can just sauté the scallops in a little butter, squeeze a little lemon juice on them and you’re good to go. That’s not how I made them for this French dinner, but how I’ve made them before.

Bon Appetite!

Ingredients:
Scallops

Rating & Type: NE/F

Scalloped Potatoes

The original recipe came from Mastering the Art of French Cooking but I’ve modified it a bit. Mastering the Art of French Cooking is a great book to learn some basics about cooking though. I learned how to hold a knife. Who would have thought after all these years of cutting, slicing, chopping that I could learn how to hold a knife? I mean I only once came close to cutting my finger off. (Well, okay, maybe more than once, but only once that was serious enough to require stitches, but didn’t.) I didn’t think there was an art to holding a knife, but you’d be amazed by following the instructions in this book.

On to the scalloped potatoes. It says to peel them, but I don’t always. Skins are good for you and saves a lot of time. Layer by overlapping in a dish. Sprinkle with salt and pepper, sprinkle with a little Guyre cheese. The better the cheese, the better the potatoes. Keep layering. I usually do about three.

In the book, you’re to use a fireproof dish that can also go in an oven. You add some cream and heat slightly over a fire, but I skip this step and just put the dish right into the oven at 350 degrees for about 45-60 minutes or until golden brown.

The first time I made them, I followed the directions in the book.



Rating & Type: FE/V