Pardon the lousy photos – my photography skills are something I’m going to be working on in the new year, in large part due to the generosity of my family, which has given me a sundry assortment of photography equipment that I will have to learn how to use.
At any rate, I recently whipped up a adaptation of Ina Garten’s Baked Shrimp Scampi, from her new book, Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients. Instead of shrimp (farm raised in Asia), I opted to use scallops (wild from the USA). I followed Ina’s recipe in other respects but for her use of extraordinary amounts of butter – I cut that from 12 Tbsp. down to 7. And you know what? You wouldn’t even miss it! Believe me, almost a full stick of butter is plenty.
I served the scallops and their buttery, lemony sauce atop a pasta called rombi. Master Chow and I polished this off over the course of a couple of days, and the pups enjoyed licking the bowl clean. Recipe after the jump . . . .
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