wine : We suggest an Albarino from Spain. This light white wine will compliment this light dish very well. For a splurge, see if you can get a hold of a white Chateauneuf du Pape. This relatively unknown wine is made predominately from the Grenache Blanc and Rousanne grapes. The aromas are exotic and tropical and can make any dish seem special.
2 pounds fresh sea scallops (or bay scallops)
1/2 cup dry vermouth
1/4 cup bread crumbs
5 tablespoons each of parsley, chives, tarragon and dill, chopped very finely.
2/3 cup melted butter
ground nutmeg
salt and pepper
1. Arrange scallops in a large, buttered glass baking dish. Add vermouth and swirl gently to distribute evenly. Sprinkle approximately 1/2 of each of the herbs, salt and pepper very lightly. Cover with plastic wrap and chill for one hour.
2. Preheat broiler.
3. After marinating, dust the herbs from the tops of the scallops and brush each with 1 teaspoon of melted butter, followed by a very light coating of bread crumbs. Add a pinch on nutmeg to each and broil for approximately 5 - 8 minutes, until done through. (*)
4. Sprinkle with the remaining herbs and serve.
(*) Be careful when broiling the scallops. Overcooked scallops can be very tough. Bay scallops require less time.
