Night 10 (night 9 was a night out for italian food) of Olympic meals - France!

I bet Melissa is especially happy about this one, since she's been guessing France for days now:)  This was a fabulous meal, unlike the German meal I made, that I'll definitely be making again!  What did I make you ask?  Bay Scallops with Almonds and white rice and Apricot, Brie, and Pecan Tarts:)


For the bay scallops, you will need:

1 cup chardonnay1/2 cup claim juice or fish stock - I used clam juice1 1/4 cup heavy whipping creamsalt and pepper to taste2 tbsp unsalted butter1 lb or more of bay scallops1/2 cup toasted almond sliversPreheat oven to 350.  Toast the almond slivers and pecan halves (that you'll use for the tarts) for 7 minutes.  In the meantime, combine the wine and stock, bringing to a simmer over high heat.  Add cream and cook until thickened enough to coat the back of a spoon.  Add salt and pepper, and then remove from heat and let sit.

In a large non-stick skillet, heat butter over high heat - this will bring on some smoke just to warn you!  Add the scallops, and cook over high heat until browned and cooked thru, about 5 minutes, stirring occasionally.  Season with salt and pepper, and drain in a colander.  Add drained scallops to the sauce and mix to coat.  Add cooked white rice to your plate, then the scallop mixture, and then top with the toasted almonds = yum!

Now while this was going on, I was making the tarts too, inspired by a friend, Ms. Caitlin Barrett, who made something similar on New Years Eve!  You will need:

pecan halves, about 251 (8 oz) pkg of brie, chilled1/2 package of a 17 1/4 oz frozen puff pastry sheets, so one sheet, thawed1/3 cup apricot preservesPreheat oven to 425 after you have toasted the pecans at 350.  Remove rind from cheese and cut into 12 pieces and set aside.  Roll thawed pastry sheet out onto a floured surface or pan, cut into 12 squares, and fit squares into muffin tins, extending corners slightly above the rim for easier removal.

Bake pastry at 425 for 10-12 minutes, or until they begin to brown and puff up.  Remove from oven, and gently press the handle of a wooden spoon into the center of each pastry, pushing the puff down and making more of a tart shape.  Spoon apricot into each shell, then top with a piece of cheese and as many pecans as you'd like.  Bake 5 more minutes, or until cheese is melted.

Heaven!  Even the husband loved these things, which I wasn't sure he would.  The mixture of the pastry with the sharpness of the brie and the sweetness of the preserves is amazing!  I think I may make these again this week for a work food-day thing we're having!

Here's my plate (yes I made a few bacon wrapped scallops - if I made scallops and DIDN'T make a few of these I think the husband would divorce me) - I could eat this meal everyday!