Two super-tasty scallop dishes (DiceFood.com)
Two super-tasty scallop dishes
Filed under: Vegetables, Shellfish, Soups/Salads
Over the last few weeks, I wanted to use up the last of the big scallops hanging out in my freezer. First, I made the above — a warm salad to get back to the roots of my scallop love. The key is to have a creamy sauce/dressing, and vegetables that are warm and almost limp (but still holding some firmness). This one had tomatoes, peppers, green beans, basil, and feta.
Hit the jump for the second dish.
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On the Blogs, How To
this post from Baker’s Banter. It’s a how-to on Sara Moulton’s (Sara’s Secrets) version of cannelloni, which uses crepes rather than pasta sheets. It looks incredibly delicious, and would probably make a great, easy, special dinner.
According to this article in Wikipedia, cannelloni can be made with either pasta sheets or crepes and still be considered correct. It was really interesting to learn about this dish, especially since it found me rather than the other way around. It occurred to me that cannelloni is similar to baked enchiladas. Now I’m curious if there are similar recipes from other cuisines. What do you think?
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