~ Feisty peony _____________ BOURBON BAKED SCALLOPS ~ Romantic supper for two adapted from The Connoisseur UP NORTH ___________________ 1 lb. bay scallops 2 Tbsp. unsalted butter 1/2 cup dry sherry juice and zest from 1 lemon 1/2 cup panko crumbs 1/2 cup cooked rice 1/2 chopped Vidalia onion 6 oz. organic chicken stock 2 Tbsp. bourbon 1 tsp. Hungarian sweet paprika pinch sea salt & freshly ground black pepper 1 Tbsp. chopped fresh parsley or chive blossoms (in season) Preheat oven to 400-degrees. Rinse scallops and pat dry. Saute onion in 1 Tbsp. butter and reserve. Melt remaining 1 Tbsp. butter in saucepan and blend in flour to make roux. Add sherry, juice of lemon and zest. Season with paprika, salt & pepper and simmer, stirring often, until thickened. Add bourbon and scallops. Spoon into two individual baking dishes and top with panko crumbs. Bake 10 minutes. Serve over hot rice and garnish dish with fresh parsley or chive blossoms (in season).
( musings of a 'HO-HUM HOUSEWIFE' )