Scallops Parmesan

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             FOOD FUNNY
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If "sick" humor isn't your cup of tea, then you probably want to skip
this one from Anna Welander. I thought it was pretty funny.

The day after his wife disappeared in a kayaking accident, a Canadian
man answered his door to find two grim-faced Mounties. "We're sorry sir,
But we have some information about your wife," said one Mountie.

"Tell me! Did you find her?" the anguished husband sobbed.

The Mounties looked at each other. One said, "We have some bad news,
some good news, and some really great news. Which do you want to hear first?"

Fearing the worst, the ashen husband said, "Give me the bad news first."

The Mountie said, "I'm sorry to tell you, Sir, but this morning we found
your wife's body in the bay."

"Oh my God!" exclaimed the husband. Swallowing hard, he asked, "What's the good news?"

The Mountie continued, "When we pulled her up, she had twelve 25-pound
snow crabs and six good-size lobsters clinging to her."

Stunned, the husband demanded, "If that's the good news, what's the great news?"

The Mountie said, "We're gonna pull her up again tomorrow!"

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             TODAY'S RECIPE
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Scallops are one of my favorite foods, and this is probably my favorite
way to cook them. The dish comes from Peru where it is called "Conchitas
al Parmesano." Use the larger sea scallops if you can get them. Purchase
these by count rather than weight, choosing the largest and whitest.
Four to six per person should be adequate, depending on their size, and
remember not to overcook them. The smaller bay scallops will require
even less cooking time.

Scallops Parmesan

12 - 24 large sea scallops, or 1 to 1 1/2 lbs (450-675 g) bay scallops
1/2 cup dry white wine
1/4 cup grated or shaved good quality Parmesan cheese

Allow scallops to drain on paper towel in the refrigerator for at least
30 minutes before cooking. Bring the wine to a simmer in a saucepan and
add the scallops. Simmer for 1 to 3 minutes, depending on size. Remove
from the liquid and drain on paper towels again. Place on a baking sheet
(or scallop shells if you have them), sprinkle with the grated Parmesan,
and place under a preheated broiler until cheese is bubbling and golden
brown, 1 to 2 minutes.
Serves 4 to 6.
Received on Wed Jul 30 18:31:33 2008