About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Grilled Mussels and Clams on the Half Shell | Main | Arrosticini Abruzzesi-Skewered Marinated Lamb Tidbits »

Sautéed Scallops with Garlic and Parsley

This week the star ingredient is bay scallops. I have enjoyed these sweet little nibbles for years. I love them simply prepared with only a splash of oil, salt and pepper. I refuse to eat them any other way. Well except for today.

This dish is very easy to make. The scallops are quickly sautéed with garlic and extra virgin olive oil. Next they are combined with parsley, capers, roasted red peppers and bread crumbs. The instructions say to distribute the dish among four scallop shells for serving. I looked high and low but I could not find scallop shells nor could I find small gratin dishes. So one large gratin dish was used and it worked out just fine. The scallops are placed under the broiler for a minute to lightly brown. How do they taste? Marcella says it best, “They are both tender and savory.”


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Sautéed Scallops with Garlic and Parsley


©2010 Irene D. Ericson

Comments (7)

Irene, I have a dozen scallop shells. Should have thought to give them to you to take home the other day.
This looks yummy.

Delicious! This is a recipe that i will have to try myself once we finish this jog through the entire book.

Mindy Smith:

Now we're talkin'!! Yummy!! Living in New England I can usually always get scallops although I have never used the bay scallops. I love that the recipe calls for capers. :D

great job!

Rah!Rah!

I am practically drooling onto my keyboard, they look fantastic! And so beautifully browned...

Ooh, those look delicious!

These look luscious, I will have to try them soon!

Oh yum! These sound great!

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This page contains a single entry from the blog posted on April 19, 2010 8:48 AM.

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