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 Food Fun and Facts  Recipe  for Baked Cape Scallops Recipe En Coquille Ritz
 
Recipe for Baked Cape Scallops En Coquille Ritz

Ingredients:

6 cups of scallops (dried, not washed)
3 cups thinly sliced small mushroom caps
5 tablespoons butter (hard, broken in small dots)
1 heaping cup fresh bread crumbs
fresh ground white pepper
6 shallots, chopped
1/3 cup dry white wine
3 tablespoons lemon juice (fresh)
salt
rock salt
scallop shells

Put the scallops in a large bowl, season with  salt, pepper, wine, shallots  and lemon juice.

Mix well, sprinkle with bread crumbs; reserve about 3 tablespoons for later use.  
Toss everything together quickly and add 2/3 of the butter dots. Mix lightly.

Butter 6 scallop shells, place them on rock salt. 

Fill each one equally with the scallops, sprinkle the remaining bread crumbs, topped with the rest of the butter dots. 

Bake in a very hot oven for 12-15 minutes or until golden brown. Serve immediately with thin cucumber or watercress tartines. Serves 6.

Thanks to Chef Marcel Kein  (Chef at the Ritz Carlton Hotel in Boston, 1972)

The above recipe was taken from a  guidebook called "BOSTON Lunching Out" by Jerome and Cynthia Rubin 1972, long out of print.


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Recipe for Grilled Scallops and Watermelon Mini Kebabs

Ingredients

  • 12 sea scallops
  • 4 cups boiling vegetable or chicken broth
  • 24 1 x 1-inch watermelon cubes
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh minced ginger

Preparation

  1. Cut the scallops into halves across the diameter to create half-moon shapes. Place them in a heatproof casserole dish in a single layer.
  2. Pour the boiling clear broth over the scallops and let them poach for 5 minutes. Drain and cool the scallops.
  3. On each skewer alternate 1 half-moon scallop, then 2 watermelon cubes, then another half-moon scallop.
  4. Mix together the soy sauce, sesame oil, garlic and ginger and brush the kebabs as they are grilled over a medium hot grill for about 90 seconds per side turning once. Serve warm.

Serves
Serves 12 as an appetizer

SOURCE:
National Watermelon Promotion Board









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Harold Imports Natural Baking Shells Set/4
This pretty Set of 4 Natural Baking Shells are great for seafood hors d'oeuvres or dips and measure approximately 4" each.

Naturally Heat Resistant and Oven Safe. They are also great for craft projects!
Please click on the above image to order this neat scallop shells for your scallop recipe!


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Heart-Healthy Eating Plan

The DASH eating plan (Dietary Approaches to Stop Hypertension) is a highly recommended diet that has been proven to lower blood pressure. It's been endorsed by:

  • The National Heart, Lung, and Blood Institute (one of the National Institutes of Health, of the US Department of Health and Human Services)
  • The American Heart Association
  • The Dietary Guidelines for Americans
  • US guidelines for treatment of high blood pressure

And new research has shown that following the DASH diet over time will reduce the risk of stroke and heart disease, as well as kidney stones. The benefits of the DASH diet have also been seen in teens with hypertension.

Learn more at www.dashdiet.org.

Watermelon season is roughly May through October. But you can enjoy delicious imported watermelon all year round.




Recipe for Watermelon Oat Crumble

Ingredients

  • 2 cups rolled or quick cook oats
  • 1/2 cup light brown sugar
  • 1/8 cup honey
  • 1 teaspoon cinnamon
  • 1 cup chopped pecans
  • 6 cups watermelon balls

Preparation

  1. Toss the oats, sugar, honey, cinnamon and pecans until mixed well.
  2. Spread into an even layer on a parchment paper-lined cookie sheet.
  3. Bake in pre-heated 300°F oven until golden brown. Turn off oven leaving the tray in for an additional 10 to 15 minutes. Remove and cool. Break into crumbles.
  4. Arrange the watermelon balls in 6 to 8 small bowls or wide stemmed glasses and top with the oat crumble.

Serves
Serves 6 to 8



Recipe for Watermelon S'mores

Ingredients

  • 1 cup graham cracker crumbs
  • 1/2 c
    up melted dark chocolate chips
  • 4 2 x 4 x 1-inch-thick rectangles of seedless watermelon
  • 1 cup mini marshmallows

Preparation

  1. Sprinkle the graham cracker crumbs over the center of 4 plates. Drizzle 1/3 of the dark chocolate over the crumbs.
  2. Place a watermelon rectangle over the crumbs and chocolate on each plate. Drizzle 1/3 of the dark chocolate over the watermelon.
  3. Sprinkle the marshmallows over the watermelon and drizzle the remaining chocolate over the marshmallows.

Serves
Serves 4