Yesterday was busy but Dale was off from his night job so even though we had a ton of stuff to do I decided to make something decent for dinner. I’d shipped out a bunch of cookies so on my way home from the post office I stopped by Fresh and Easy, a local grocery store. There wasn’t any wild salmon but I did find some scallops that were marked down as the “use by” date was the 30th.
Although I love scallops I didn’t know quite what to do with them. I got out my Julia Child, “Mastering the Art of French Cooking and found a couple of recipes. One called for a cream and mushroom sauce while the other used wine, I decided on the wine. While I didn’t have all of the ingredients I was able to substitute some things. Sauté the minced onions and garlic in olive oil/butter combo. Move the onion mixture over and throw in the scallops. After 2 minutes put in some wine. I used a pinot noir, wine which gave the scallops a color probably not intended by Julia Child, but it went well nevertheless. After a couple of minutes the sauce had thickened, I added the cheese. I used a feta cheese that I’d gotten at the farmer’s market. It wasn’t the crumbly kind but in a block., layering a piece on each scallop. When the cheese melted I served the scallops with corn on the cob.
Great meal!
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