Ingredients
4 dozen bay scallops
8 garlic cloves, minced
4 tablespoons dry white wine
4 tablespoons heavy cream
16 Ritz crackers, crushed
4 tablespoons parmesan cheese, grated
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
French double cream Brie — baked Brie, cheese boards, sandwiches
Professional copper saucepan — ultimate thermal control for sauces
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In four small gratin dishes, add 1 tablespoon butter and 2 cloves of minced garlic to each. Place in a 400* preheated oven until melted. Remove and add 1 dozen scallops to each dish. Top with 1 tablespoon wine and 1 tablespoon heavy cream, stirring to evenly coat the scallops. Top each dish evenly with the crushed crackers and then sprinkle each with 1 tablespoon of the grated cheese. Bake until hot and opaque, about 15 minutes. Switch the oven to broil and cook until the crumbs and cheese are golden brown.