Sunday, December 22, 2019

Seared Sea Scallops Au Champagne Gratin

plate of seared scallops au champagne grain
Elegance with Few Ingredients

Recipe by Robin

Back in the days when I first left my birthplace in New England, my parents would ask me what I wanted to eat when I visited from California. My dad’s scallops were always high on my list. He’d pan-fry the scallops, crumble Royal Lunch milk crackers over them after plating, then top off with butter sauce. Since original Royal Lunch crackers have been replaced with an odd and expensive substitute, and fresh scallops aren’t too available here, I’d never tried to duplicate his recipe. Until inspired by some scrumptious-looking sea scallops I saw at Costco recently while shopping for chicken. Seafood night!