Friday, September 26, 2008

Scallop & Onion Stew

We’re back from a good trip to Scotland, and although we didn’t return with any Scottish wine, we did have one of the best dinners of our lives (Three Chimneys restaurant on the isle of Skye), had a couple of interesting whiskey tastings, and enjoyed randomly buying inexpensive wines from various market shelves. We also brought back a few books, including a Scottish fish cookbook.
Last night, we adapted a scallop and onion stew from the cookbook.

  • Quarter large scallops, or leave tiny bay scallops whole
  • Simmer in a little water and white wine until done
  • In a separate pan, sauté finely chopped onion in butter until soft (not brown)
  • Add a tablespoon of flour to the onions when done, and then add the scallop liquid
  • Boil for a few minutes, then add scallops, about a quarter cup of cream, and a dash of Dijon mustard
  • Heat (but don’t boil) the stew, and transfer to individual baking/serving casseroles
  • Top each casserole with a mix of bread crumbs and grated Scottish cheddar
  • Broil for a minute or two, just until the top begins to slightly brown and the cheese melts
  • Serve with mashed potatoes (we used non-mashing red potatoes from our garden and they were great)
We paired this with a Mayacamas Sauvignon Blanc we previously reviewed, and it was an excellent match.