Seafood porn!

Lots of seafood recipes are very simple: steam something, broil something, squeeze some lemon over it, bingo, done. This is not one of those recipes, and I am giving up sleep to bring you the masterpiece that I ate Sunday night. OK, everybody at Chez Wolves ate it, but still. In any event, prepare to take notes.

First, you're going to need a host of ingredaments, many of them spice-like in nature. you will require 1-1/4 or so pounds of scallops (pieces are OK to save money), 1 tablespoon of butter, 1 clove of mince garlic, 1 beaten egg, 1/4 teaspoon of salt, some Parmesan cheese (grated OK, but I prefer shredded), 1/4 cup of white wine, 1 cup of chopped onion, 1 tablespoon of flour, a tablespoon of parsley (if fresh, chopped) and 1/4 teaspoon of black pepper:

Not everything is there, but you get the idea (the scallops were in the refridgerator).

For starters, grab that white wine. I find that it is most economical to use the individual serving bottles, which cost more per serving but mean you don't have to risk a bunch of opened white wine going bad before you need it. On the other hand, if you're a white wine drinker, pour one glass into this recipe and drink the other three from the bottle while you cook. It's OK with me.

You will mix the wine with 1/4 cup of water in a frying pan and bring it to a boil. You will add the scallops and reduce to low heat.

You will cover and cook for 3-5 minutes.

You will then drain the scallops, reserving the liquid and setting the scallops aside in an appropriate vessel. That means a bowl, people.

While all this was going on, you were multitasking. You got out your onions and garlic (grown in your garden if you are a badass):

and you chopped those bad boys up:

Having done that while stuff was cooking (or before stuff started cooking if you plan ahead) you will now toss your tablespoon of butter into the skillet that you just took the scallops out of, over medium heat. The butter melts, you toss in the chopped onions and garlic and saute them.

 When the onions get translucent, you will add the flour:

You will stir in the flour, cook for one minute, and then stir in the liquid you reserved from when you cooked the scallops.

Stir it up nice.

You will stir this until thickened.

You will remove this thickened mixture from the heat and let it cool. While it cools, you will beat the crap out of that egg, and add parsley, salt and pepper.

You will wisk this mixture into the onion-garlic mixture once the latter is cool.

Once that is thoroughly mixed, you will fold in the scallops

and you will mix it up right:

Once you get it mixed up right, you will pour that stuff into a baking dish, and you will sprinkle Parmesan cheese over the top of it.

You will broil that bad boy until it is golden brown.

You will served it with something along the lines of long grain and wild rice, corn on the cob and maybe green beans steamed fresh from your garden. Or with whatever. The rest is up to you. Bon appetit.