Those Food and Drink Scallops again of my friends~

I know I have shown you before..and recently..but they are worth repeating~:)

Especially since I received mail asking for a legible version:)

Finally it's in print..Thank you LCBO~

BAKED SCALLOPS WITH HERBED CRUMBS EARLY SUMMER 2012 By: Lucy Waverman

A simple herbal dish with flavour that is a remarkable match with Sauvignon Blanc. If chervil is unavailable then use 2 tbsp (30 mL) chopped tarragon. Serve as a first course or add an extra scallop or two per person for a main course. HERBED CRUMBS 2 tbsp (30 mL) butter 1 tsp (5 mL) chopped garlic ¼ cup (60 mL) chopped chervil ½ cup (125 mL) fresh bread crumbs Salt to taste SCALLOPS 2 tbsp (30 mL) butter 8 jumbo scallops Salt and freshly ground pepper 2 tbsp (30 mL) lemon juice 2 tbsp (30 mL) chopped chervil  1 Preheat oven to 450°F (230°C). 2 Heat butter and garlic in small skillet over medium heat for 30 seconds. Add chervil and bread crumbs. Toss together, season with salt and remove from heat. Cool. 3 Heat butter in nonstick skillet over high heat to sear the scallops. Season scallops with salt and pepper and sear about 1 minute per side or until browned. Transfer scallops, along with browned butter, to an ovenproof baking dish and sprinkle with lemon juice. Scatter over crumbs. 4 Bake for 4 to 5 minutes or until scallops are opaque and crumbs are golden. Serve at once with chopped chervil sprinkled over. Serves 4

So Good..I recommend you double the browned butter:)

And I added Lemon Verbena~And Calendula ..as a garnish~

It was my last time using them..as today..everything in that area got cut back:(  It's bedtime for our gardens..

This is the best    magazine re  Food/Drink ..around..IMHO.

They are so smart..You are allowed the magazine w/ a purchase of spirits..It is so worth it:)

It is free of charge..The beautifully illustrated pages..entice you to try wonderful recipes..w/out even having to use their products..Other pages highlight their products and the temptation is subtle..And tasteful:)

The Calendulas..in Fronds..remind me of saffron in a way~:)

And if you have never grown Lemon Verbena..I highly recommend it..

It will be on my first to buy list next Spring~

Even more pungent in a way than lemongrass to me.~

Delicious~

The friends that shared that recipe with us..invited us for another lovely meal..and scallops were one of the Hors D'Oeuvres..

They were equally as delicious in a different way so I will be  sharing that recipe too one day~..But first this is just a peek at how they welcome guests:)

There were Prosciutto wraps..the scallops..as hors d'oeuvres..a lovely green gazpacho as a starter..and then we moved on to a very delicious and different Tagliatelle recipe..So different and so good!

Roses..silverware..music..eating outside..Perfect evening~

Eating outside..will be a miracle in the near future..our chairs will be stored..the tables brought in..

Waiting for next year..