My very good friend Arlene left a post about me and food! Now there is a Lady who should start a blog on food and recipes, as she tops me ten to one any day! But it made me smile, and I was remembering how many raw oysters we’ve put back over the years! And trust me, we’ve eaten a few. Sitting on Arlene’s front porch, 10 dozen small oysters, a bottle or two of wine, and we’d watch the world go by on a Friday night. Geoff and Max put up with us as we shucked and gabbed, turned the music up too loud, discussed weekend gardening projects, kids and work……………Great times (smile)

There are a few recipes that come to mind. But my absolute all time favorite is Scallops. Not from the west coast but east coast Digby Scallops!

Scallops Charleston-Style

• 1 shallot, finely chopped
• a bag of mushrooms 1 lb
• 1 lb of scallops
• 1 tbsp fresh parsley
• 1 cup dry (Good) white wine.. as you will want to drink the rest
• 1/4 cup of water
• 1/4 tsp paprika
• 2 tbsp butter
• 3 tbsp flour
• 1 cup grated Gruyere Cheese……Smoked is OK, just not as good
• 1 lemon juiced
• Salt & pepper
• Now I have always added some prawns or Shrimp quick fried in garlic butter to make this recipe go further when serving company. (Your Call)

1. Put shallots, mushrooms, scallops and parsley in a large saute pan. DO not mix, give each it’s space, add wine, lemon juice & water, salt pepper and paprika. Stir gently, cover with waxed paper bring to a boil over med heat.
2. As soon as it starts to boil, remove from heat let stand 2 mins.
3. Using a slotted spoon remove scallops , set aside.
4. Return pan cook on high for 4 minutes
5. Next melt butter in a sauce pan (Good Size) on med heat, add flour, mix well, make a rue in the next 2 minutes….. How do you do, you just made a rue!
6. Pour your first pan of mushrooms and wine into your rue mixing gently and cook for 10 mins on low.
7. Stir  your scallops into your sauce. Taste it now and season accordingly. Different wines need different seasoning, remember you will be adding a flavourful cheese. If you have decided to add garlic prawns, remember this before you over season!
8. Transfer to scallop shells, or baking dishes and top with grated cheese, broil for 4 minutes.

This is my most favorte dish , and impresses the heck out of people. And it is very easy to make, a little hard on the pocket book, and do NOT skimp on the scallops. Digbys or nothing, you can not make this with little sea scallops, just doesn’t work! You can cut the Digbys in half or quarters.

Well enjoy…………

Oh Yeah  OYSTERS      

Shuck em, suck em, eat em raw! But if you can’t….(and I’m sorry for those who won’t) But buy some Peppered Monteray Jack Cheese, a little cilantro, a little cheddar, top these fresh dainties and on to the BBQ or under the broiler till golden.

NO HUMAN can resist…..REALLY ! I kid you not

Oh I just had to add……Arlene remember the time I shucked that gigantic scallop, and it pulsated in my hand, freaking me out so bad I never stayed for dinner! LMAO