Goshalmighty, it's cold here. Not that it's cold by our standards at home, or most of the rest of the country, but it's been blowing hard and getting down toward freezing. Two nights ago (Valentine's Day) we closed the tailgate to keep the wind out and the heat in. The next morning, we saw that it had rained...and then frozen. That's ice on the side deck rail and chair cushions.
When we looked out the other window, we saw that the nearest tree, with our hummingbird feeder, had lost a couple of huge branches. There's more destruction up and down the wash from us.
Valentine's Day dinner was not at all the fancy affair I'd intended, between needing to batten down the hatches and both of us being sick. We had plenty of good leftovers. But last night! Last night, I got to play with fire!
I've had a bee in my bonnet about flaming things over the stove since a New York Times article came out about it, with recipes for Steak Diane, Cherries Jubilee, and one other recipe. I thought this Melissa Clark recipe for Creamy Pan-Roasted Scallops with Fresh Tomatoes was one of the recipes in question. It wasn't. That's all right, though: I had everything I needed, except the scallops, and had decided to substitute shrimp.
This is a great recipe. Start with thinly sliced shallots and chopped tomatoes. Season with salt, pepper and celery seeds, and cook in butter until the shallots are translucent and the tomatoes are cooking down to a jammy consistency.
She gives several options for liquid to add here: broth, wine, vermouth. I added VSOP brandy instead, then said "flame on!"
That is So. Much. Fun!
Add heavy cream and Worcestershire sauce.
Cook it down until it thickens properly, then add the scallops (or, in this case, shrimp that I'd cut into 2 or 3 pieces each).
Cook until the seafood is done. This step doesn't take long, so now is the time to put down the toast and do whatever else needs doing to have the table ready. Garnish with parsley or chives. I had neither; I used tarragon. Perfect!
There's a bit of rice under the concoction. It was a nice complement; you need something to soak up that sauce. Toast worked for him, of course.
By golly, I've found another do-it-again-and-again recipe!
