Thursday, October 11, 2012

Those Food and Drink Scallops again of my friends~

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~

By: Lucy Waverman
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.

Serves 4

So Good..I recommend you double the browned butter:)

And I added Lemon Verbena~And Calendula a garnish~
It was my last time using 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 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 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! 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..


  1. Ooh, would love to be a guest in their home as well as yours. We adore scallops and look at those prosciutto roll-ups. So pretty.

    Love your phrase "bedtime for our garden." What a delightful way of putting it.

  2. More beautiful and delicious offerings from your table. You amaze me with your talents.........Sarah

  3. Beautiful presentation and yummy seafood. My husband loves scallops.

  4. Oh M...
    the beautiful and handsome.
    along with the scallops, flowers, garden and Halloween.
    Pic Monkey...Ribbet, thumbs up!
    xoxo~Kathy @
    Sweet Up-North Mornings...

  5. How lovely, Monique. the herb mixture on your scallops looks crunchy and delicious.
    And both presentations are perfection. I am constantly impressed with food styling...I really should spend more time with that. It's the eye that draws everyone to try a recipe. I am so unartistic! Perhaps once I get this move over, I'll have more time.

  6. Where to begin? Everything looks heavenly!

    Scallops are one of my favorites (I love them way more than lobster.) And you make them look like royalty here. Soo beautiful!

    J'dore your touch of Calendula and Lemon Verbena ~ perfection... and brilliant! I'm sorry to see your beds go to sleep, but you take such good care of them, I know they will be back after a good rest come this spring.

    Wow, you have some fabulous friends ~ such a beautiful array of goodness to welcome you!! Gorgeous pictures as always, Ms Magical!

    xoxo love you. ~m.

  7. I know our days of eating outdoors are no more this year. The pool is covered, patio furniture stored, containers emptied, dahlias dug and stored :( Love those gorgeous scallops and last shot of your garden, M.