This is both a good dessert for a formal dinner and a pleasant brunch dish. I’ve also served wedges of it an antipasto, with glasses of prosecco or champagne.

(Makes two 8-inch frittatas, enough for 4 to 6 as an antipasto, 2 as a brunch or lunch dish, or 4 as a dessert)

You might need to buy:
  • large eggs
  • sugar
  • ricotta
  • grated nutmeg
  • Parmigiano Reggiano cheese
  • salt
  • gratings of black pepper
  • Extra-virgin olive oil
You might need to buy:
  • For the vinaigrette:
  • fresh lemon juice
  • sugar
  • Salt
  • Freshly ground black pepper
  • extra-virgin olive oil

Prepare all the ingredients before you start cooking, because stir frying demands they be added to the skillet quickly. Make sure the scallops smell fresh when you purchase them, and use them within 1 day after purchase.

serves 4
You might need to buy:
  • bay scallops
  • salt
  • white pepper
  • sugar
  • rice vinegar or white wine vinegar
  • sesame oil
  • cornstarch
  • egg white
  • strawberries
  • sugar snap peas
  • oil
  • Juice of 1 lime
  • minced fresh ginger root