The results were not spectacular this time (by the way, I would say that these were close to nonpareil), but while the scallops were certainly not big, I blame their shortcomings on the way I cooked them (the height of the flame, the amount of the oil, too long?). Still, it would be very hard to ruin …
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scallops, micro radish; baby zucchini, mint; tomato, lovage
It was a bright, clean, vernal meal, even if the warm humid weather on that penultimate day of spring suggested July or August. Full disclosure: I had the air conditioner going inside the kitchen and breakfast room throughout both the preparation and enjoyment of this meal. The colorful vegetables I had picked up at two greenmarkets over …
grissini; bresaola; scallops, tomato, greens; cheese; gelato
There were 4 of these plates. We had invited 2 guests; neither had had dinner with us before, and one of them had not even been to the apartment. I had chosen a menu which would normally allow me plenty of time to be with friends before dinner, but somehow I never got around to preparing all that I …
scallops, mushroom, shallot, habanada; micro beet; mizuna
I had just picked up the scallops when I spotted the mushrooms. They were irresistible, so I decided they would join the shellfish for dinner. I already had some beautiful purple mizuna at home that I had picked up on Friday from some of my favorite farmers, just returned to the Greenmarket after being away for the winter. And so …
Taconic Bay scallops, cucumber and leeks; tomatoes, basil
halfway between the bay and our table: Taconic Bay scallops in Union Square this plate looks far more interesting than it should Everything tasted good, but the dish wasn’t as worthy as the ingredients themselves. Whether it was my lack of familiarity with the star, Taconic Bay scallops (their season awaited all year long, and the virtually …
basil-stuffed scallops; habanada, scallions; purple mustard
Saturday was my first trip to the Union Square Greenmarket since the previous Monday. I celebrated by picking up some beautiful large scallops, giving them a kind of treatment, analogous but on a much simpler scale, to that Julia Child outlined in her version of ‘Tournedos Rossini’ (filet steaks with artichoke hearts, foie gras, truffles, and madeira sauce) …
scallops & roe, rosemary, micro beets; snow peas; tomato
I’ve been hoping for years to be able to prepare scallops with the roe attached. Last Friday I was finally able to bring some home. I bought some scallops in the shell (alive) around midday, and kept them, I think I can be pretty certain, happy as clams. They stayed snuggled together under a wet towel in …
scallops with lemon/radish; tomato with basil/fennel; kale
fourteen medium scallops from P.E. & D.D. Seafood, washed, drained and very thoroughly dried on paper towels (twice), generously seasoned with salt and pepper, pan grilled for about 90 seconds on each side, finished with a squeeze of lemon and a scattering of purple micro radish from Two Gus from Woodbridge, then drizzled with some good olive …
basil-stuffed scallops, micro scallion; beans, tomato, fennel
Once again there were some beautiful large very fresh scallops at the Greenmarket, and, especially after a summer of much smaller specimens, it was going to seem a shame if I didn’t take advantage of their size – and the fresh bouquet of basil waiting on the counter – to repeat the same savory entrée I had …
basil-stuffed scallops; tomato; haricots verts, fennel flower
I spotted the largest scallops I’d seen in a long time at the Greenmarket on Wednesday, so I jumped on them. Because I had more time to prepare dinner that evening than I normally allow myself, I decided I could go to one of my favorite scallop recipes. It’s only a little more complicated than the very simple one …