THYME FOR A 'ROMANTIC' APPETIZER ~ SEA SCALLOPS with RASPBERRY SAUCE

"Life without love is like a tree

without blossom and fruit."

~ Khalil Gibran

CYMBIDIUM ORCHID

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SEA SCALLOPS with RASPBERRY SAUCE

1 (10 oz.) package frozen raspberries

1 cup dry white wine

1 tsp. chopped fresh thyme

2 Tbsp. minced shallots

1 stick plus 2 Tbsp. unsalted butter

1 lb. large sea scallops 3-4/person)

sea salt & freshly ground pepper

1 pint fresh raspberries

sprigs of fresh thyme

• Combine raspberries, wine and thyme in small bowl. Let rest for 1 hour. Press raspberry mixture through strainer into small saucepan. Add shallots and heat to boiling. Cook until reduced to about 1/3 cup; strain again and return to saucepan.
• Over low heat, add 1/2 cup butter, 1 Tbsp. at a time, whisking until each addition is just incorporated. Cool to room temperature.
• Meanwhile, sprinkle scallops with salt & pepper. Brush with 2 Tbsp. melted butter. Grill or broil scallops 5-6 minutes until just opaque.
• Spoon sauce onto appetizer plates. Top with scallops. Garnish with fresh thyme springs and fresh raspberries. (4 servings)

"In a pale stream

slowly rising bubbles pour

down our throat & whisper

softly the secret sounds

of that pink mystery."

~ Larry Mawby

~ Pop open a sassy 'provocative' blend of Pinot Noir and Chardonnay hand-picked grapes ~ M. Lawrence Sex Sparking Wine. A fun Michigan find.