I love dishes and serveware. The housewares departments at the back of TJ Maxx, Marshall's, Ross - you name it - they draw me in. My car automatically makes a u-turn if I pass a sign that says Garage Sale! Most of the dishes I buy I keep but I also look for nice casseroles and serving dishes at garage sales that I can use when I bring someone dinner or send something into the kids school. It is so nice to bring the food on real dishes and I do not worry if I get them back. I usually have paid as much for them at a garage sale as I would for disposable aluminum pans.
So what does this have to do with today's post? A month or so ago my friend's neighborhood was having a progressive dinner but they were one couple short so we got invited. The theme was French. I was told to think seafood. I immediately thought coquilles saint jacques and remembered some dishes I saw at the dollar store in the mall that would be perfect! Keeping my fingers crossed I headed to the mall. They had 12 of the dishes left. Check them out:
I bought all 12 even though I only needed 10. You just never know...and what if one breaks? At a buck each it was all I could do. And the colors - Provence, France yellow and blue.
Then I get the call - someone else is doing seafood and scallops at that. I am now in charge of the main course. Okay - I made a cassoulet - my first. I had a beautiful casserole which I made it in. But still, I had these dishes. And I do not regret buying them because I really love them.
Tonight I made scallops au gratin for my family and used these dishes. One of the ingredients in this dish is a new product by Kraft called Fresh Takes. It is basically a divided pack with grated cheese on one side and seasoned breadcrumbs on the other. Between the sale price and coupons provided I was paying .25 a pack for them so I thought I might as well give them a try. I bought several of each flavor.
Scallops Au Gratin
4 Tablespoons Butter
4 Cloves Garlic
4 tablespoons heavy cream
4 tablespoons dry white wine
1 lb bay scallops
1 package Kraft Fresh Takes Cheddar Jack and Bacon Flavor
Heat oven to 400. Put 1 tablespoon of butter into each of 4 au gratin dishes. Put one crushed clove of garlic into each dish. Put into the oven to melt butter. Once butter is melted add 1 tablespoon each wine and cream to each dish. Divide the scallops evenly among the dishes and stir to coat with the sauce. Sprinkle with the Fresh Takes crumbs and cheese. Bake at 400 for 10 minutes then turn on the broiler for 2-3 minutes to crisp up the top.