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We kept Valentine’s day simple.  Jim wouldn’t even let me use the china.  We both had a baked sweet potato and broccoli not  

from a frozen microwave in bag.  I had some Campori tomatoes that I cut in fancy shapes with a devise I’ve had forever and rarely used.  I had scallops and the second photo is Jim’s steak.  He bought them both at Sperry’s Mercantile.  

You should have heard Jim complain about my scallops.  My 6 scallops cost more than his steak.  They were not the frozen in a bag from Costco.  I told him to buy 4 next time.  

Well I have to disagree with Ina.  This recipe from back to basics uses bay scallops which she describes as smaller sweeter and more tender than sea scallops.  I disagree.  I made this with sea scallops and it was wonderful.  We had some wonderful heirloom tomatoes that I cut up and as suggested French bread to soak up the juice.  This meal is for 3.  Perfect as Jim eats for 2.  

Ingredients:

3 T unsalted butter, at room temperature

3 large garlic cloves, mince

1 medium shallot, minced

 1 oz thinly sliced proscuitto, minced

2  T minced fresh parsley, plus for extra garnish

1 T freshly squeezed lemon juice

1 T Pernod1 t kosher slat

1/4 t black pepper

3 T EVOO

1/4 C panko 

3 T dry white wine

1 # fresh bay scallops

Lemon for garnish

Directions:

1. Preheat the oven to 425 degrees F.  Place 3 (6” round) gratin dishes on a sheet pan.  
2. To make the topping; place the butter in a food processor with all ingredients to pepper.  Mix until finely ground.  
3. Add the EVOO slowly as though making mayonnaise, until combined.  Fold the panko in with a rubber spatula and set aside.
4. Place 1 T of the wine in the bottom of each gratin dish.  With a small sharp knife, remove the white muscle  membrane from the side of each scallop and discard.  Pat the scallops dry with paper towels and distribute them among the 3 dishes.  
5. Spoon the garlic butter every over the top the scallops.
6. Bake for 10-12 minutes, until the topic is golden and sizzling and the scallops are barely done..  
7. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned.  
8. Finish with squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread. 

April 22, 2020, I made a scallop dish that was served on Arugula.  today I made lemon scallops from the latest Fine Cooking magazine.  I was looking around my blog to find things I had served scallops with before and came upon this dish. I decided that the lemon scallop sauce was even more like a salad dressing than the April one.  So that is how I served it.  It was delicious and Jim said that over and over again during the meal.  So here is the recipe for lemon scallops.

Ingredients:

1-1 1/2# sea scallops

Kosher salt

Black pepper

2 T vegetable oil

1/2 C dry white wine

1/4 C chicken broth

3 T lemon jice

2 cloves garlic, minced

2 T butter

Chopped mint

Arugula (My addition)

Directions:

1. Pat scallops dry.  Generously season scallops with slat and pepper.  Place on a plate.  Chill, uncovered, 2 hours.  Remove and let stand 30 minutes.  
2. heat a heavy 12” skillet ver medium-high heat.  Remove skillet from heat: pour in oil.  Swirl to coat bottom of skillet.  Return to medium-high.  Add scallops, half at a time.  Cook until browned and a crust forms on bottom, about 2 minutes.  Turn and cook until opaque, about 2 minutes.  
3. Transfer scallops to a plate; cover loosely.  Remove skillet from heat.  Carefully add wine, broth, lemon juice, and  garlic.  Return to heat.  Bring to a boil scraping up browned bits in skillet.  Boil gently, uncovered, until reduced by about half, about 5 minutes.  
4. Remove from heat.  Whisk in the butter.  Spoon the sauce over scallops and arugula.  Sprinkle with mint, and serve. 

The list of ingredients looks daunting, but these were really very easy.  It all goes in the food processor and you wrap a won ton wrapper around it.  Shumai just means a Chinese dumpling.   It originated in Hohhot China in the Cantonese area.  It is usually served as part of a dim sum so I also microwaved some dumplings that I bought at Costco.

I was having a bad day.  I spent most of it watching a really funny Netflix series called Community.  It has Chevy Chase and John Oliver in it.  You will really laugh.  It took my mind off the idiot we have as president.  

This recipe is from Tyler Florence.

Ingredients:

1/2# medium shrimp, shelled and deveined

1/2# bay scallops

1/2# ground pork

2 T minced fresh ginger

2 T minced fresh cilantro leaves

2 T minced shallots

2 t rice wine vinegar

1 T sesame oil

2 egg white, whipped (? missed the whipped part)

Sea salt and pepper

2 t cornstarch

1/2 lemon, juiced

1 (10 oz.) package round wonton wrappers (I had leftover square wrappers in the freezer.)

1 C frozen peas

Canola oil for brushing the steamer (just use Pam)

Savoy cabbage, for lining the steamer, optional

Minced green onions for garnish (I forgot)

Soy sauce or dipping sauce of your choice

Directions:

1. To make the filling:  Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor.  Season with salt and pepper, and the corn starch and lemon juice and pulse to combine.
2. To make the shumai: Hold a wont wrapper in your hand.  Spoon 1 T of the filling into the center of the wrapper.  Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup.  The sides will naturally pleat, leaving the filling slightly exposed.  Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet.  
3. Repeat with the remaining wrappers and filling.  
4. Top shumai with a pea.  
5. Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves.  Stand the dumplings in the steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10-12 minutes.  
6. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauce of your choice.  

The picture above is them in the steamer before cooking.  

the raw filling turns white when they are steamed.  

While Jim sipped wine with the Wine Chap group on Zoom, I made dinner.  

This is a delicious dinner.  It goes pretty fast, after you spend about 1 hour chopping vegetables.  

Ingredients:

4 T canola oil, divided

4 oz. pancetta, diced

1 small red onion, diced

4 ears of corn, shucked and kernels removed (Each ear of corn represents 1/2-3/4 C of frozen corn.  I used 2 1/2 C.)

2 cloves garlic, minced

3/4 C heavy cream

4 oz. haricots verts, trimmed and cut into 1” pieces (about 1 C)

1 red pepper, stemmed, seeded and diced

1 C cherry tomatoes, halved

Kosher salt and black pepper

1 C fresh basil leaves, torn

1 1/4 # large sea scallops (about 20), “foot” muscle removed, patted dry

Directions:

1. Heat 1 T oil in a large nonstick skillet over medium-high heat.  Add the pancetta and cook, stirring occasionally with a wooden spoon, until well browned and crisp, about 5 minutes.  Transfer to a paper-towel lined plate.  Discard all but 1 T of the fat in the pan.  
2. Return the skillet to medium-high heat.  Add the red onion and cook until just tender, about 2 minutes.   
3. Add the corn and garlic and cook until the corn is crisp-tender, about 2 minutes.  Remove from the heat.  
4. Add 1/2 C of the corn mixture to a blender with heavy cream.  Blend until smooth and reserve.  
5. Add 1 more T oil to the skillet with the corn mixture and turn the heat to medium-high.  Add the haricots verts and bell pepper and cook until the beans are bright green and crips tender, about 2 minutes.  
6. Stir in the cherry tomatoes, reserved corn puree and pancetta.  
7. Cook until the mixture is bubbling and warmed through, about 1 minute.
8. Season with 1/2 t salt and a few grinds of pepper.  Set aside and keep warm over low heat.  
9. Heat the remaining 2 T oil in a large skillet over high heat.  
10. 10.Pat the scallops dry with paper towels and season both sides with salt and pepper.  Add to the skillet and cook, undisturbed until browned on the bottom, about 2 minutes.   Flip and sear until just cooked through, about 1 minute more.  
11. 11.Stir half the torn basil into the corn mixture, then spoon the succotash onto plates.  Top with the seared scallops and serve with more torn basil on top.

I found this recipe on the Food Network app.  It is by the Food Network Kitchen.