I always get very excited when scallop season comes around. In my kitchen, these sweet pillows of briny deliciousness are most often picked up at the local seafood shack down the road and raced home to be seared in a hot cast-iron skillet with a pat—or three—of butter. That’s it. However, when I’m preparing scallops for company during the holidays, I’ve been known to smother them in cream and butter, top them with cracker crumbs—I’m partial to Townhouse—and pop them into the oven. Believe me, this is one of the best things you’ll ever eat. Just whatever you do, don’t overcook them, because that would make me cry.

Roasted Carrots and Parsnips with Orange is a lovely accompaniment that adds color to the plate, is easy to prepare and can be flavored in a number of ways, including the addition of the juice and zest of an orange, a few drops of orange essential oil or flavor-infused blood orange olive oil. I have even stirred in a couple spoonfuls of marmalade towards the end of the vegetables’ roasting time to entice the grandchildren to have a few bites. The vegetables can be roasted ahead, then warmed up in the oven later or even loaded into a crockpot and set on low for about an hour.

For afters, we have these star cookies that have gladdened the hearts and tummies of my friends and family members for many a year. Of course, you can use an assortment of cookie cutters, flavored essential oils and extracts to make the cookies uniquely your own. Experiment with flavored liqueurs, instant espresso granules or citrus zest added to the dough or the icing. They’re also delicious sandwiched together with jam and/or buttercream.   

Our favorites include cookies flavored with orange essential oil then dipped in chocolate ganache; almond cookies dusted with confectioner’s sugar; or the addition of lemon extract to the cookie dough with a glaze of lemon icing.

I roll the dough out thin and delicately when using my little star cutter, or I roll them out bigger and thicker to create a more substantial cookie that will hold up to all the royal icing and embellishments the grandchildren pile on them.

If you’re using tinted sugar, sprinkle it on before baking and don’t bother with buying colored sugar. Make your own custom colors by simply shaking a bit of sugar in a Ziplock bag with a couple drops of food coloring, then pour it into a recycled spice jar with a shaker top.

Make a double batch of this easy dough and go crazy with the variations. These are perfect for holiday giving; taste fabulous when paired with a cup of Earl Grey tea; and are a gorgeous go-together with homemade hot chocolate, topped with a jot of whipped cream, of course. Tis the season!

Scallop Casserole
1 1/2 pints large fresh scallops

3/4-1 cup cream

1/2 cup butter, melted

Freshly ground pepper to taste

1 sleeve Townhouse or Ritz crackers, crushed

Preheat oven to 375 degrees. Place scallops in a buttered casserole dish or in individual oven-proof serving dishes. Pour just enough cream over the scallops to cover them. Spread cracker crumbs over the top, season with pepper and pour melted butter over all. Bake for 20-30 minutes, until cream is bubbly and scallops are cooked all the way through. Yield: 4-6 servings

Roasted Carrots & Parsnips with Orange
2 lbs. tri-colored carrots, peeled

1 lb. parsnips, peeled

3 tbsp. olive oil

Grated zest and juice of one large orange

Sea salt and freshly ground pepper to taste

Minced fresh parsley for garnish

Preheat oven to 400 degrees. Slice vegetables on the diagonal into 2-inch chunks, then place on a sheet pan. Add olive oil, zest, juice and seasonings. Roast for 30-45 minutes, stirring every 10 minutes, until tender. Sprinkle with parsley before serving. Yield: 4 servings

Butter Stars
1 cup butter

3/4 cup sugar

1 egg

1 1/2 tsps. vanilla

A few drops to 1 tsp. extract or food-grade essential oil of your choice

3 cups flour

1/2 tsp. baking powder

1/4 tsp. salt

Cream together butter and sugar in a large mixing bowl with an electric mixer. Beat in egg, vanilla and other flavoring. Sift dry ingredients into the bowl and mix to combine. Chill for at least one hour.

When ready to bake, preheat oven, roll out dough to desired thickness on floured surface and cut into desired shapes. Place on baking sheets lined with parchment paper and bake for 8-12 minutes, depending on the size of the cookies. The number of cookies will also depend on how big you make them.

Karen Schneider is a Coastal Journal contributor. She can be reached at iwrite33@comcast.net.