Crisp, Breaded Scallops with Tarragon Tarter Sauce; the update

Mon mari has turned his attention to the details…. The little things that, in his opinion need to be done.

Like building a half wall on the landing to prevent people from walking into the stairwell in the middle of the night.

Well, he started it anyway…

He’s also doing a few things that, in my opinion, need to be done.

Like putting rods up in the closet – well, one, anyway.


Looks like a strong possibility there will be doors on the closet, as well.  That would be nice.

Oh, and he finally decided that he should do those last few niggling bits in our bathroom that have been awaiting his attention since July:

The step and surround on the tub never quite made it across the finish line….

Did I ever mentioned that my father built the house I grew up in?  My parents and older siblings moved in long before I was born.  The floor in the bathroom closet was not finished until after I left for college.  So, you see, I do understand these things….

And for the really exciting news: He’s started moving our bedroom furniture in:


Yes, it’s a small start, but that’s how life is, isn’t it?  Small steps?

In fairness, he did do a bit of plumbing and wiring this week, as well…. But I’m not about to venture into the cellar for photos of THAT!  You’ll just have to take my word for it – as I have taken his.

As I was pondering the the unfinished bits of house from my youth, my thoughts drifted towards some favorite foods of my youth as well.

One that I dearly loved (and still do – I eat it whenever I visit) is batter-fried fish…. The kind that was served at all-you-can-eat fish fries on Friday or Saturday night all over the midwestern U.S.  Do they still have them?

The fish was always served with big bowls of tarter sauce.

I’m still not certain which I like better: the fish or the tarter sauce.  One is just an excuse to eat the other.

And after eating a heaping helping of both, one can barely toddle out the door.

Regardless of the health risks…. I was craving some batter-fried something the other night.

But there is the minor fact that I don’t deep-fry stuff.  I used to, but I’ve never had a proper fryer, I hate the mess, and I hate the waste of all the oil – and finding a place to get rid of it.

I ‘oven fry’ instead.

I can’t get walleye, of course…. So why not scallops?

My tarragon is growing like crazy.

A plan was coming together.

Breaded Scallops

Crisp, Breaded Scallops with Tarragon Tarter Sauce

10oz (300gr)
2 tbs olive oil
1/4 cup dried bread crumbs
1/4 cup grated Parmesan
1 tsp thyme
1 tsp paprika
1/4 tsp garlic powder

Mix crumbs, Parmesan, thyme, paprika and garlic.  Wash and dry scallops.  Roll scallops in oil, coating all sides, then in crumb mixture, coating all sides.  Place on a rack on a baking sheet and let rest for 15 minutes.
Bake at 420F (210C) for 15 – 20 minutes, until golden brown.

Tarragon Tarter Sauce

2 tsp Dijon-style mustard
3 tbs Greek or plain yogurt
3 tbs mayonnaise
2 tsp lemon juice
2 tbs fresh, snipped tarragon
1 tbs fresh, snipped garlic or regular chives.

I think I may be on to something with this one.

10 thoughts on “Crisp, Breaded Scallops with Tarragon Tarter Sauce; the update”

  1. I remember at 2 my daughter devouring an entire plate of tiny bay scallops in Florida. Ot must be nice to have thing scoming together at home and seeing the progress every day.

  2. I like seeing ongoing construction (worked in that field before) but found it a nightmare when I was living in the actual site while we were renovating our house. Good luck. Hope things work well. Lovely dish. Two of the things I just love to eat: scallops and tarragon. Mmmmm.

  3. Delicious looking scallops and tartar sauce. We have fish and chips once every long long while – it is a mess but so tasty. Your house is looking amazing – how lucky you hubbie is so talented!

  4. When I left the midwest fifteen years ago, they were still having Friday night fish frys and they always served tartar sauce. I feel the same as you do about them – must have one with the other!
    Great progress, all in all! I’m always impressed with your cooking and his industry.

  5. I love the fact that you did these in the oven. Makes me think again about making some fish “fry”.
    And I am mightily impressed with what your mari has accomplished! This is no small task, and what a joy to live in a house built by your husband.

  6. Val. I’ve always loved scallops, too. Unfortunately, they can be expensive.
    Adora’s Box, well, it’s always a good excuse not to clean….
    Belinda, the details are killing me LOL
    Ina, as I said, I love to eat it / hate to make it. And it’s not a French thing…
    Zoomie, loved those fish fries.. and the tarter sauce – even with French Fries!
    Kalyn, my herbs are all really early this year. The sage is blooming already.
    Toni, we had no idea what we were getting into with this… Foolish people…
    Get Skinny Legs – I’m not certain why I would want skinny legs…. I rather prefer shapely…. Enjoy the recipe.
    manningroad, and lack of attention while they cook – I like that part, too.

Comments are closed.

Share via
Copy link
Powered by Social Snap