I know I have shown you before..and recently..but they are worth repeating~:)
Especially since I received mail asking for a legible version:)
Finally it's in print..Thank you LCBO~
A simple herbal dish with flavour that is a remarkable match with Sauvignon Blanc. If chervil is unavailable then use 2 tbsp (30 mL) chopped tarragon. Serve as a first course or add an extra scallop or two per person for a main course.
2 tbsp (30 mL) butter
1 tsp (5 mL) chopped garlic
¼ cup (60 mL) chopped chervil
½ cup (125 mL) fresh bread crumbs
Salt to taste
2 tbsp (30 mL) butter
8 jumbo scallops
Salt and freshly ground pepper
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) chopped chervil
1 Preheat oven to 450°F (230°C).
2 Heat butter and garlic in small skillet over medium heat for 30 seconds. Add chervil and bread crumbs. Toss together, season with salt and remove from heat. Cool.
3 Heat butter in nonstick skillet over high heat to sear the scallops. Season scallops with salt and pepper and sear about 1 minute per side or until browned. Transfer scallops, along with browned butter, to an ovenproof baking dish and sprinkle with lemon juice. Scatter over crumbs.
4 Bake for 4 to 5 minutes or until scallops are opaque and crumbs are golden. Serve at once with chopped chervil sprinkled over.
So Good..I recommend you double the browned butter:)
And I added Lemon Verbena~And Calendula ..as a garnish~
It was my last time using them..as today..everything in that area got cut back:( It's bedtime for our gardens..
This is the best magazine re Food/Drink ..around..IMHO.
They are so smart..You are allowed the magazine w/ a purchase of spirits..It is so worth it:)
It is free of charge..The beautifully illustrated pages..entice you to try wonderful recipes..w/out even having to use their products..Other pages highlight their products and the temptation is subtle..And tasteful:)
The Calendulas..in Fronds..remind me of saffron in a way~:)
And if you have never grown Lemon Verbena..I highly recommend it..
It will be on my first to buy list next Spring~
Even more pungent in a way than lemongrass to me.~
The friends that shared that recipe with us..invited us for another lovely meal..and scallops were one of the Hors D'Oeuvres..
They were equally as delicious in a different way so I will be sharing that recipe too one day~..But first this is just a peek at how they welcome guests:)
There were Prosciutto wraps..the scallops..as hors d'oeuvres..a lovely green gazpacho as a starter..and then we moved on to a very delicious and different Tagliatelle recipe..So different and so good!
Roses..silverware..music..eating outside..Perfect evening~
Eating outside..will be a miracle in the near future..our chairs will be stored..the tables brought in..
Waiting for next year..