Although both Hubby and I do not care for scallops, I was
type of fish. With that thought in mind I made only
1/3 of the recipe.I prepared the lime dressings the night before,
as well as the basil coulis.
This was the first time I made coulis, and even though we did not
eat this dish, I tasted the leftover coulis which was excellent.
I definitely have to try making some pesto with my fresh
basil before the season is finished.
Since I have never worked with scallops before, I followed Dorie's
cooking instructions to a "T" hoping they were thoroughly cooked.
After assembling the dish I called Tricia's son to see if he
would like to try some scallops. He arrived quickly and
enjoyed it before going off to work. Hubby and I thought the
presentation was lovely, even though neither one of us tasted it.
Another week, another recipe behind.
But how lucky am I (and my older son) to have this
created a la Nana for us ?? My husband was away and my
younger son was ill with what thankfully was NOT appendicitis....
so it was all the more appreciated to have a plate of wonderful
"Dorie Food" created especially for us. While the younger son
did not partake in the meal due to tummy issues, he was on hand
as we unveiled the tin foil over the plate.
You would have thought it was a sterling silver plate cover-
I can not over emphasize how decadent and gourmet this plate looked.
There were 3 audible gasps, followed by "wow". I declared that no one could
try a bite until I got a photo of the gorgeous plate and ran for my camera.
My older son sat right down and ate all but nectarine and half a scallop.
He adores scallops and thought they were "incredible". He continues to
rave over this meal and there is no doubt I will be making it in the future.
Perhaps on a special trip home from college :)
Thanks, Dorie for giving him a reason to come and visit.......