So, do you know what gremolata is? Nope, I didn’t either before I found this gem of a recipe in Sarah Chase’s COLD WEATHER COOKING. Gremolata, my friends, is a mix of lemon, parsley and garlic, which you could probably mix up with anything and it would taste good. But in this recipe, it is absolutely, exquisitely perfect, and makes a lovely, easy, totally reliable dinner party entree for that holiday dinner you have been stressing about. Or even a wonderful weekday evening dinner that you can toss together in two shakes.
Basically all you are doing is chopping up red potatoes into small diced pieces and sauteing them in a little olive oil. Think of it as a red potato hash. This is going to be a bed for a quick saute of bay scallops (those little ones, not the big sea scallops), which you sear quickly and then toss with the gremolata. A little lemon juice, a scattering of parsley and that is it. Dish it out, serve it with a tossed salad on the side and some really nice french bread and butter, light some candles, put on some jazz, and your significant other will never know what hit them. Gremolata. You learn something new every day. (At least, I do!!) Serves: 2
BAY SCALLOPS GREMOLATA, adapted from COLD WEATHER COOKING