They
say smell is the sense most closely linked to memory recall, and that
was certainly the case while making these garlicky, buttery bay scallops
on toast. As waves of the wonderful aromas wafted up from the pan, they
brought back a flood of vivid memories of my first real kitchen job.
Barely a teenager, I was hired as a dishwasher at an Italian steakhouse, called The Depot (pictured below is the train station that predated the restaurant).
While it was fun being inside a bustling kitchen, washing dishes was
anything but. By comparison, what I saw the line cooks doing looked like
the greatest job ever, and this certainly played a role in my future
career plans.
Anyway,
there was a scallop dish on the menu, which consisted of 6 large
scallops being placed in a small metal broiler plate, seasoned with salt
and pepper, and then doused with wine, lemon, garlic, and butter. This
was placed under the flame until the scallops were browned, and the
sauce was bubbling below. It was finished with fresh parsley, and served
with toasted Italian bread for dipping into the amazing juices.