How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Friday, September 1, 2017

Scallops in White Wine Sauce

We had a bit of old white wine in our refrigerator, that we neither wanted to drink, nor waste. Thankfully we have two cookbooks specifically for cooking with wine: W.I.N.O.S. (Women in Need of Sanity) and the itty bitty Cooking Poultry and Seafood with Wine by Bruce Carlson (the outside dimensions of this one are about the same as those of an index card).

So, for our almost-regular-fish-on-Thursday dinner we picked up some scallops from our favorite fishmonger in order to make the very first recipe found in Carlson's book which is simply called "Scallops in Sauce".

I made the following deviations from the recipe shown: 
  • I did not use the Dry Sauterne the recipe calls for. I really have no idea what kind of wine it was, other than "white". 
  • I most certainly did not use frozen scallops. We get ours fresh from the boat.
  • Nor did I use canned mushrooms, fresh is always better.
  • I did not have any marjoram at the beach house, so that was omitted.
  • I also skipped the last step of putting the scallops and sauce, sprinkled with bread crumbs in a baking dish under the broiler. This was because everything was quite well cooked by the time James came back from rowing, having been stuck at the New Bedford bridge for 15 minutes. Instead, we simply served the scallops in their sauce over some fettuccine, which turned out to be a fine plan. 

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