Scallops Gratineed with Wine, Garlic and Herbs by Julia Child maybe prepared in advanced and gratineed just before serving. One of the sea's most delicates treats slightly sautéed to light gold then cooked in its own juice then finished with melting Swiss Cheese. The presentation will be better on buttered scallop shells, give it a try!
On this snowy Monday evening, what could be better than an academy nominated movie at @landmarktheatres around the corner and delicious gourmet meal? Julia calls it ~ “mousseline de volaille” We call it ~ foie gras mousse tonight served with prosciutto wrapped scallops and frisée salad tossed in a honey-bacon vinaigrette garnished with groitte cherries (Pg. 560 Vol. 1)