A Taste of the Wild Atlantic, from Ireland’s Ring of Kerry

Vicarious food travel is always highly recommended, especially if you have a heart for Ireland. Try this Crumbed Scallops in Garlic Butter for a simple, elegant date night, from chef Maura O’Connell Foley.

I’m a true believer in vicarious food travel, which is to say I’ve been letting the Ireland linger in me by cooking wildly from “My Wild Atlantic Kitchen” with my special Irish guy.

Since our trip there this summer, we have made some stellar recipes from Maura O’Connell Foley’s cookbook, which is based on recipes from her restaurant, The Purple Heather, in Kenmare, which is on the Ring of Kerry in the west of Ireland.

This one, Crumbed Scallops with Garlic Butter, was another standout — simple, elegant and delicious. I served it with roasted asparagus and grilled beets, using the scallop shell plates my son, gourmand-extraordinaire, left behind. (He is the Master of Plating.)

Here is the recipe, which uses European measurements. I halved the recipe.

I wanted this to be Keto-friendly, with no white flour or white bread, so I used cauliflower flour and an ancient grains sprouted whole wheat bread I found at…