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Crisp, Breaded Scallops, Tarragon Tartar Sauce; the lake Recipe
by Katie Zeller

I grew up in a very small town in the Midwest. Ocean fish / seafood were not part of my mother’s repertoire.

When I was old enough to work I got a job as a waitress at the (not ‘a’) local restaurant.

Every girl in town did the same – there were only three of us.

My older sister had also worked there, along with the two other girls in town that were her age.

I digress…..

I was introduced to shrimp and scallops at the ripe old age of 16. They were both batter-fried (the restaurant was renowned for it’s light, delicate beer batter) and served with tartar or chili sauce.

I loved them both…..

I was meandering down memory lane the other day and decided I needed to have those scallops.

Since I don’t deep-fry anything I did this.

No, it wasn’t quite the same but it was equally good and much healthier.

Serve with tartar sauce using the first herbs of spring.

Crisp, Breaded Scallops, Tarragon Tartar Sauce

Total time: 45 minutes



Mix crumbs, Parmesan, thyme, paprika and garlic.

Wash and dry scallops.

Roll scallops in oil, coating all sides, then in crumb mixture, coating all sides.

Place on a rack on a baking sheet and let rest for 15 minutes.

Bake at 420F (210C) for 15 – 20 minutes, until golden brown.

While they bake combine all ingredients for tartar sauce.

The new lake behind our house is full. Did I mention that we’ve had a lot of rain?

This was taken at sunrise the other morning. It was going to be a beautiful day without a cloud in the sky – except for that little bit of mist laying on the field on the other side of the lake.

There have been a pair of ducks visiting fairly regularly. I hope, if they are mating and planning on raising a family they do it at the other lake where there is shelter from the raptors we have in abundance.

This was at sunset. Unfortunately I didn’t notice them a few minutes earlier but you can just see the ‘V’ spreading out behind them as they swim by.

I think I’m going to enjoy this lake…..

Bon week-end!

Last update on March 25, 2016