Finding the old recipe pamphlet that came with my early 1970’s Copco (made in Denmark) Michael Lax Au Gratin Dish provided me with the perfect answer to the never-ending, “What’s for dinner?” question. Along with several other recipes in the pamphlet, such as ones for “Chicken Divan Parisienne,” “Veal Scallops Italienne” and “Chicken Tetrazzini,” the recipe for “Au Gratin of Scallops in Vermouth Sauce” was one I was meaning to try for years, and I’m so glad I finally did. Not only is the dish easy to prepare, but it also makes elegant company fare that can be made ahead of time. Like all au gratin dishes, Au Gratin of Scallops in Vermouth Sauce is plenty rich, so serving it with something plain, like steamed fresh spinach, makes for a nice side. Many of us squirrel away recipes for future use, but after making the scallops, I realized I am missing out on some really good dishes that I could have been enjoying (and sharing) for years. There’s a treasure trove of excellent recipes among my stacks of pamphlets, clippings and recipe cards, any one of which capable of answering the what’s for dinner call. Look for more of them, soon.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.