I WAS SO EXCITED WHEN THIS MORNING FINALLY ARRIVED. MY DAUGHTER AND HER GUY HAD MY CAR CLEANED, SERVICED AND A FEW DINGS TAPPED OUT THIS WEEKEND. I COULD HARDLY WAIT TO GET IT ON THE ROAD TODAY. FOR THOSE OF YOU WHO FOLLOW MY BLOG, YOU MAY REMEMBER THAT I LIVE IN A LITTLE SEASIDE VILLAGE NAMED OXFORD MARYLAND. WE HAVE ONE TINY MARKET FOR THOSE WHO DOCK HERE TO GET A FEW GOODIES TO ENJOY WHILE THEY VISIT.
THAT MARKET WAS MY FIRST STOP. LUCKY ME FOUND A FRESHLY BAKED LOAF OF BREAD THE SIZE OF MY BREAD BOARD, THAT I QUICKLY SCOOPED UP. I THEN SPOTTED A BOTTLE OF WINE WITH THE LABEL, "OXFORD LANDING". THAT WENT INTO MY BAG JUST AS SWIFTLY.
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AFTER I GOT BACK TO MY KITCHEN, THE IDEA STRUCK ME TO DRIVE TO "TOWN" AND LOOK UP A FISH MONGER. I DID JUST THAT AND I FOUND THE MOST WONDERFUL SHRIMP AND GREAT, BIG SCALLOPS JUST RIGHT FOR MONSIEUR DAVID'S AND MY DINNER. AFTER A QUICK STOP AT THE GROCER FOR GARALIC CLOVES AND CITRUS, I WAS ON MY WAY HOME AGAIN PLANNING MY FEAST. HERE ARE A COUPLE OF PICTURES OF MY "FINDS" AND THE RECIPE I PLAN TO USE.
Mme LILY...
SEAFOOD SCAMPI...
IN A TIN LINED COPPER SAUTE PAN, MELT THREE TBS. OF BUTTER. (THAT'S MY FAVORITE PAN TO COOK SCAMPI IN BUT STAINLESS STEEL IS JUST FINE ALSO.)
CRUSH 2 CLOVES OF GARLIC AND ADD TO MELTED BUTTER AND STIR GENTLY UNTIL GOLDEN BUT NOT BROWNED.
ADD THE PEELED SHRIMP AND SCALLOPS AND BEGIN TO GENTLY SAUTE, CAREFULLY ADDING YOUR FAVORITE CHARDONNAY OR ANY FAVORITE WHITE WINE AND COOK 'TILL FISH IS DONE TO YOUR LIKING.
PLACE ON A FAVORITE PLATE AND SERVE WITH LEMON WEDGES AND HERB SPRIGS.
I FREQUENTLY ADD BOUQUET GARNI (OR ANY FRESH HERBS YOU CHOOSE) IF THE NOTION STRIKES ME WHEN I ADD THE CHARDONNAY.
I FIND THAT SERVING THE WINE THAT I USE IN COOKING GOES BEST WITH THE FINISHED SCAMPI.
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I THOUGHT I WOULD JUST SERVE THE BREAD AND A NICE SALAD BUT AS I TYPE THIS, I JUST GOT A REQUEST FOR COUSCOUS SO I SUPPOSE WE'LL HAVE A LITTLE OF THAT TOO.
1 comment:
Sounds yummy! What time's dinner?
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