Casual Friday Nibbles for Dinner

“Sometimes I think I’m liquefying like an old Camembert”
Gustave FlaubertPhotoScapeX

After a full day of running around that also included lunch, we weren’t up to much for dinner and we were completely satisfied with a few bites and nibbles for a late dinner.  I  have made many versions of baked camembert and brie and a favorite is one of Jamie Oliver’s, camembert studded with fresh rosemary and served with fat grilled or toasted French bread croutons.   My favorite chopped fruit and nut combination is dried cranberries and candied pecans, but any combination of nuts and fruit would work well as an additional condiment…simply toast fat croutons in a pan that you have heated a little EVOO and sprig of fresh rosemary or as Jamie suggests skewer the cubes on almost stripped rosemary branches and grill.    Link to Jamie’s recipe below.


Our second tasty bite was another of my favorite treats, Michael’s “football food” scallops…he recalls the days when we sat glued to a Washington Redskins Sunday football game with a platter or three of football munchies, the scallops always his favorite.

I simply brush scallop ramekins with a little EVOO and normally use the small-sized for appetizers and the large for a dinner sized portion.   Two large is enough for a dinner sized portion…

Baked Scallops

1/2 pound fresh scallops, rough chopped
4 green onions, chopped
*optional 1/4 cup crispy bacon or pancetta, chopped
1 teaspoon Phillips seafood seasoning
2-3 tablespoons chopped fresh parsley
a dash or two of hot sauce
2 teaspoons fresh lemon juice and a bit of lemon zest
a splash of white wine
salt and pepper to taste
sprinkles of sweet paprika
1/4 cup fresh bread crumbs or panic crumbs
4 tablespoons melted butter

Sauté bacon or pancetta and set aside.  Make sure that the pancetta fat is hot and quickly sauté the scallops and green onions for maybe two minutes add in the herbs and seasonings, splash in the wine, hot sauce, and lemon juice.   Remove from heat…
Scoop the scallop mixture into ramekins with a slotted spoon and add a little of the liquid to each shell, top with crumbs or panic, top with bread crumbs or panko, drizzle with a little melted butter and bake in a 350º oven for 15 minutes or until hot and bubbly and golden.