FRIDAY NIGHT SEAFOOD FEAST FOR TWO ~ BOURBON BAKED SCALLOPS

~ Feisty peony

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BOURBON BAKED SCALLOPS

~ Romantic supper for two adapted from The Connoisseur UP NORTH
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1 lb. bay scallops
2 Tbsp. unsalted butter
1/2 cup dry sherry
juice and zest from 1 lemon
1/2 cup panko crumbs
1/2 cup cooked rice
1/2 chopped Vidalia onion

6 oz. organic chicken stock

2 Tbsp. bourbon

1 tsp. Hungarian sweet paprika

pinch sea salt & freshly ground black pepper

1 Tbsp. chopped fresh parsley or chive blossoms (in season)

• Preheat oven to 400-degrees. Rinse scallops and pat dry.
• Saute onion in 1 Tbsp. butter and reserve. Melt remaining 1 Tbsp. butter in saucepan and blend in flour to make roux. Add sherry, juice of lemon and zest. Season with paprika, salt & pepper and simmer, stirring often, until thickened.
• Add bourbon and scallops.
• Spoon into two individual baking dishes and top with panko crumbs. Bake 10 minutes.
• Serve over hot rice and garnish dish with fresh parsley or chive blossoms (in season).