tag:blogger.com,1999:blog-5060658724308196581.post-39951451038064913212008-07-14T17:07:00.005-05:002008-07-14T17:09:47.260-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_Vv8abDRYlWM/SHvOTECc_1I/AAAAAAAAAxA/ojqy5SfgVSs/s1600-h/nice+lil+scallops.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp1.blogger.com/_Vv8abDRYlWM/SHvOTECc_1I/AAAAAAAAAxA/ojqy5SfgVSs/s200/nice+lil+scallops.jpg" alt="" id="BLOGGER_PHOTO_ID_5222995019763089234" border="0" /></a>Saturday July 5<br /><br />Today Luken's at Findlay Market had nice bay scallops. Coincidentally, Marcella Hazan had a nice way of doing them "truffle-style," as if she were baking mushrooms. You just sauté the <span style="font-weight: bold;">scallops</span> briefly in <span style="font-weight: bold;">oil</span> with minced <span style="font-weight: bold;">garlic</span> until just opaque. Shower with chopped <span style="font-weight: bold;">parsley</span> and a spoonful of <span style="font-weight: bold;">capers</span>, (and a little chopped roasted red pepper, if you got, which normally we do but this time we didn't) put in a baking dish, top with fine breadcrumbs, and broil until golden. Outstanding.Holt and Barbarahttp://www.blogger.com/profile/11447812440215788789noreply@blogger.com