Bay scallops gremolata

(modified from http://www.framedcooks.com/2009/11/bay-scallops-gremolata.html)

Serves 2.

• 1 large potato (preferably red skinned), cut into a small dice
• olive oil
• 1/2 to 1 lb bay scallops
• zest and juice of 1 small lemon
• 2 very large garlic cloves, minced
• 1/4 cup chopped parsley
• salt and pepper

Saute potatoes in olive oil over medium-high heat until cooked through.  Remove from pan.

Add more olive oil to pan over medium heat.  Add scallops and cook, stirring constantly, for 2-3 minutes until almost cooked.

Add lemon zest and garlic and cook for another minute.

Add potatoes and parsley to pan and stir.  Stir in lemon juice.  Season with salt and pepper to taste.

Basil wine gelee

• 3/4 c. sweet white wine
• 1/2 packet unflavored gelatin
• 2 TBS water
• leaves from 3 small sprigs of basil

Blanch basil for 30 seconds in boiling water then plunge into cold water.

Bring wine to a boil.  Boil until volume is reduced to 1/2 c.

Meanwhile, bloom gelatin in 2 TBS water for 5 minutes.

Remove wine from heat.  Add basil.  Puree with a blender.  Strain through a fine sieve to remove basil particles.

Return wine to heat.  Add bloomed gelatin, stirring until it dissolves.  Pour into a dish and refrigerate until set.

Notes:
Gelee will be wine colored, not basil colored, unless you use a lot more basil.  Blanching is probably unimportant with this quantity of basil.

This gelee goes nicely with a sweet, fruity salad.  It has a mild basil flavor.