I grew up in a very small town in the Midwest. Ocean fish / seafood were not part of my mother’s repertoire.
When I was old enough to work I got a job as a waitress at the (not ‘a’) local restaurant.
Every girl in town did the same – there were only three of us.
My older sister had also worked there, along with the two other girls in town that were her age.
I was introduced to shrimp and scallops at the ripe old age of 16. They were both batter-fried (the restaurant was renowned for it’s light, delicate beer batter) and served with tartar or chili sauce.
I loved them both…..
I was meandering down memory lane the other day and decided I needed to have those scallops.
Since I don’t deep-fry anything I did this.
No, it wasn’t quite the same but it was equally good and much healthier.
Serve with tartar sauce using the first herbs of spring.
Crisp, Breaded Scallops, Tarragon Tartar Sauce
Total time: 45 minutes
- 10oz (300gr) large scallops
- 2 tbs olive oil
- 1/3 cup dried bread crumbs
- 1/4 cup Parmesan, freshly grated
- 1 tsp dried thyme
- 1 tsp paprika
- 1/4 tsp garlic powder
- Tartar Sauce:
- 2 tsp Dijon-style mustard
- 3 tbs Greek or plain yogurt
- 3 tbs mayonnaise
- 2 tsp lemon juice
- 2 tbs fresh tarragon, chopped
- 1 tbs fresh chives, chopped
- 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.
- While they bake combine all ingredients for tartar sauce.
The new lake behind our house is full. Did I mention that we’ve had a lot of rain?
This was taken at sunrise the other morning. It was going to be a beautiful day without a cloud in the sky – except for that little bit of mist laying on the field on the other side of the lake.
There have been a pair of ducks visiting fairly regularly. I hope, if they are mating and planning on raising a family they do it at the other lake where there is shelter from the raptors we have in abundance.
This was at sunset. Unfortunately I didn’t notice them a few minutes earlier but you can just see the ‘V’ spreading out behind them as they swim by.
I think I’m going to enjoy this lake…..
6 thoughts on “Crisp, Breaded Scallops, Tarragon Tartar Sauce; the lake”
I live in Michigan. A state of lakes. If there’s a puddle here, someone will build a house on it. I envy ‘your’ lake and the beautiful view. As for the ducks, they’ll nest anywhere. Even along the side of our house where there isn’t a drop of water to be found.
I love scallops. I usually sear them but I’ll try this. I don’t ever deep fry either.
What a beautiful thing, even if it is man made?
Nothing like a water feature to enhance a view. Good for wildlife and a bonus for you.
Its amazing that the lake is full. What a treat to gaze upon.
I’m amazed at that great crusty look you got from the oven, really yummy looking! Love the lake and the view!
nightsmusic, we lived on a lake in Minnesota…. It will be nice to have one in view again – along with the ducks and cranes (and frogs singing). Scallops are really expensive here so we don’t do them often – searing is good 😉
kate, they worked for about 6 weeks digging it. I’m amazed (as is the farmer) that it filled up so fast. He was expecting it to take 2 winters.
Zoomie, it will be lovely with the sunsets this summer. Expect lots of photos lol
Phoenicia, I know…. Wonder if it will be warm enough for skinny-dipping this summer….
Karen, I think it was because I did them on a rack…. Yes, the lake is great!
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