In the continuing saga of Photographs on the Blog, here’s an experiment… when you click on it, does it enlarge? John’s mom, this is for you!
Simply lay out a nice big piece of heavy-duty foil. In a big bowl, place all your vegetables: especially BEETS which are a revelation grilled! But heirloom potatoes too, and onions and garlic (squash is boring, in my experience), then lots of fresh herbs. Sprinkle with olive oil, salt and pepper, and pile onto the foil. Cover with another sheet of foil, pinch the edges together to make a parcel, and grill on a medium grill for about 20 minutes. Heavenly!
And you can spend those 20 minutes with your kitty…
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(serves four as a starter)
1 dozen fresh scallops
1 cup white wine (or dry Vermouth)
1 tbsp Madeira wine
dash cayenne pepper
3 tbsps butter
2 tbsps flour
2 shallots, finely minced
1 handful curly parsley, finely minced
1 egg yolk, beaten slightly
salt and pepper
fresh soft breadcrumbs
grated pecorino or parmesan cheese
If you’ve got your scallops on the shell, as I did (first time! scary), carefully remove the red roe and the membrane that connects it to the scallop. Remove the tough muscle that clings to the outside of the scallop, too. Is it all nice and smooth and white and clean? Wash and rinse and lay the scallops on paper towels, then scrub out four of the shells and rub with butter.
Pour the wine and Madeira in a small saucepan, dust with cayenne and bring to a simmer. Place scallops in the saucepan and simmer (don’t boil!) for five minutes, then remove with a slotted spoon to a cutting board and cut each scallop in half, and place six halves in each scallop shell. Add the flour, butter, shallot and parsley to the saucepan and whisk until mixed, then add the egg yolk.…
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