One picture and my imagination ignites and soars high. This photograph conjured images of George Clooney and I intimately dining at this lovely private location. An evening made memorable by his wooing with debonair charm and a modicum of sensual teasers—-his knee brushing my mine, stroking a single finger. Sigh.
Obviously when I was a child , I deeply internalized Cinderella as a cultural archetype. However I’m adult now and have grown past childish expectations. Seriously I don’t expect Prince Charming to come galloping up on a white steed. I realize it will be a white Lexus or Mercedes.
Since George is off the market, I’m currently interviewing and auditioning other candidates to be the leading man. Boy howdy the process is time consuming, but somehow I manage to allocate time in my schedule. It’s imperative to focus on the true priorities of life. So far despite some memorable auditions —well there is one audition I can’t say I fully remember—-there hasn’t been a star quality candidate yet.
Naturally discretion was an integral part of my relationship with George. However I’m at liberty to share the main dish we both enjoyed with a bottle of fine white wine. This scallop dish is decadently delectable. The only side dish was a Caesar salad.
Later we lingered over dessert and watched the moon goddess drive her chariot high into the velvet sky. I wish him well in his new marriage, but the selfish part of me is already missing him.
Scrumptious Elegant Scallops
- 1 small ONION, chopped very fine
- 2½ pounds SCALLOPS
- 1¼ cups WHITE WINE
- 2 cups SOFT WHITE BREADCRUMBS
- 5 tablespoons VERMOUTH
- ⅓ cup + 2 tablespoons of BUTTER
- ½ teaspoon DRY MUSTARD
- SALT & PEPPER to taste
- 1/2 cup shredded PARMESAN CHEESE
- BECHAMEL SAUCE
- 3 cups MILK
- 4 tablespoons (1/2 stick) BUTTER
- ¼ cup FLOUR
- SALT & PEPPER TO TASTE
- ) Warm the milk in the microwave or over low heat on the stove
- ) Melt the butter on medium heat in a pan
- ) Whisk the flour into the butter
- ) Gradually whisk in the milk and cook until thicken 4 to 5 minutes
- ) Remove from heat, add salt and pepper
- PREPARING THE SCALLOPS
- ) Melt the 2 tablespoons of butter over a low heat, add onion & cook until soft
- ) Add scallops and wine, bring to boil and simmer 1 minute
- ) Remove the scallops and boil the broth to reduce volume by 75%
- ) Divide the béchamel sauce in half & fold the scallops into one half
- ) Add the dry mustard, vermouth, salt & pepper to remaining sauce
- ) Spoon the mixture into a 9 x 11 inch baking dish & add remaining sauce
- ) Melt remaining ⅓ cup butter and mix with breadcrumbs
- ) Sprinkle breadcrumbs and cheese over scallops & bake 12 to 15 minutes in a 400 degree
-
Ingredients
- 1-1/2 cup crushed VANILLA WAFERS (about 45 cookies)
- ¼ cup BUTTER or MARGARINE
- ⅓ cup APRICOT PRESERVES
- 1 15 oz carton RICOTTA CHEESE
- ½ cup SUGAR 1 teaspoon VANILLA EXTRACT
- 3 1 oz squares SEMI SWEET BAKING CHOCOLATE, chopped
- ½ cup finely chopped toasted ALMONDS
- ¼ cup chopped DRIED APRICOTS
- 1 cup WHIPPING CREAM, whipped
- ¼ cup toasted SLIVERED ALMONDS
Instructions- ) Combine the wafer crumbs and butter
- ) Press onto the bottom and up the sides of a 9 inch pie plate
- ) Bake @ 375 degrees for 6 to 8 min until lightly brown, cool
- ) Spread the preserves over the crust
- ) In a mixing bowl beat ricotta, sugar and vanilla until smooth
- ) Stir in chocolate, chopped almonds and chopped apricots
- ) Fold in whipped cream
- ) Spoon into the crust and sprinkle with slivered almonds
- ) Cover and refrigerate overnight
Aaaaah Sweet Memories—
Allie | Baking a Moment says
I think if you had made this meal for George, you would have definitely won his heart! 😉
Carol says
Aaaah, ya think. Dang I missed my chance.
Debra says
Who could resist this meal? Hey, a girl can dream, right?
Carol says
Yep, dream a little dream with me. Actually I was quite impressed with George that when he did finally marry again that it was a woman who was impressive in her own right and was heavy on the intellect and beauty equally.
John@Kitchen Riffs says
Fun post! And wonderful recipe — scallops are Mrs KR’s favorite, so we have them often. Great pie, too. Thanks.
Carol says
Posting this recipe reminded me that I hadn’t had scallops in a while. Putting them on the grocery list. Unfortunately with the pie, I would eat all the leftover slices. Putting them in the freezer wouldn’t work, because it’s good frozen too. Sigh.
marcie says
George Clooney is over-rated. You can do better! You continue to crack me up, Carol — surely a white Lexus or Mercedes is better than a white horse. 🙂 This meal sounds incredible, and George is missing out!
Carol says
Marcie, you are soooooooo supportive. You are totally correct—I can do better than George Clooney. I had trust issues with him anyway. Ha!
Amy (Savory Moments) says
A delicious meal for a delicious date lol!
Carol says
Yep, delicious would apply to both aspects. Ha!
Kiran @ KiranTarun.com says
I wish your recipes are accompanied with photos. I’m gluttony for food images 😀
Carol says
Me too. My food photos are SOOOOOOOOOOOO awful. If you look at some of early posts, you will see. No better yet, don’t look. You take awesome photos!
Kiran @ KiranTarun.com says
oh come on! i’m sure it’ll will be tasty looking. just do it 🙂
Carol says
I know you are right. It is a case of ‘just do it’. I want to get a little more knowledge under wraps before I do it again. If you keep front loading a situation the same way over and over, you are going to get the same output. So I working on solving the lighting situation. That’s an obvious detriment.
Stacy says
If I could just figure out how to set that crust without baking, this would be my dream of a pie for summer when no one wants to turn the oven on. What wonderful flavors, Carol!
I agree with Kiran. I’d love to see a photo or two of the finished dishes. Funnily enough, some of my worst old photos are still my most popular recipe posts.
Carol says
Thanx for the encouraging photo support. It is much appreciated.
Christin@SpicySouthernKitchen says
You are so funny and I will forever be jealous of your writing abilities. I absolutely adore scallops. Even without pictures I can imagine how good they taste.
Carol says
Thank you Christine, but the others are right about the photos. I have to get on that high diving board and take the plunge. GERONIMO!
Maureen | Orgasmic Chef says
What’s her name wouldn’t even be in the picture after a meal at your place!
Carol says
Oh right. Ha. I am pleased that George finally hit the marital trail with someone who has brains, works and is also beautiful with beauty being an after thought.