This first course soup was good, but I definitely think it could be better. I would increase the amount of dried porcini to amp up the mushroom flavor and perhaps add more grated orange peel to the gremolata. I do admit I didn’t use the butter the recipe called for and subbed in olive oil instead. This would likely be fantastic with the butter or a few spoonfuls of heavy cream.
Scallops with red onion marmalade: these were simple and delicious. The onion marmalade definitely makes this dish. I went ahead and made the marmalade ahead of time rather than follow the recipe, which calls for reducing the pile of onions in the scallop pan juices. Seems to me the scallops would get cold and lose their appeal if you go this route. I served this all with roasted brussels sprouts sprinkled with sherry wine vinegar. I would make this whole meal all over again.
Brussels Sprouts ready to go in the oven
