We had a few people over for lunch today in spite of the plastic current hanging from the ceiling to shield the rest of the house from the dust created by the fireplace remover. Ambiance for days! Paper napkins.
The menu was shrimp and scallops with a garlic-parsley butter, tajine roasted veal http://atomic-temporary-17826715.wpcomstaging.com/2011/10/01/tajine-roasted-veal/, mashed potatoes, broccoli gratin, Papillon Roquefort salad with quail eggs and pear compote panna cotta with strawberries.
1lb shelled scallops
1lb shrimp, peeled and cleaned
3 tbsp butter
3 large garlic cloves, finely chopped
2 tbsp parsley, chopped
Buttered panko bread crumbs
Saute the scallops and shrimp in the butter on high heat for about 3 minutes. Remove and set aside. Add the garlic to the pan and saute until it begins to brown, slightly. Remove from the flame and add the parsley and seafood, mixing well.
Divide the seafood between 6 ramekins, sprinkle with the bread crumbs and broil until the bread crumbs are brown. Serve with a crusty, fresh baguette.
Note: Picture of seafood ramekin above is without the bread crumbs
Wine suggestion: Bourgogne Aligote