The other day I saw the sign pictured on the left announcing the annual arrival of Nantucket Bay Scallops. Like local asparagus, there are only a few weeks a year when these little sweet morsels make their way into our market. It’s an invitation I cannot refuse. They’re tender and tiny, a true delicacy. So I immediately bought enough for two and trundled home to hit the books, or more properly, the internet. I quickly found a recipe that, while it sounded vaguely familiar, really appealed to me. The sweetness of the scallops was paired with salty bits of prosciutto, a little licorice-flavored liqueur and crisp panko breadcrumbs. There was some chopped garlic thrown in and some shallot as well. I turned to the comments section. The recipe had very high marks from some reviewers. But others were not so taken with it. I’ve written about how put off I am when a home cook drastically alters an original recipe and then rails that it wasn’t any good. But in this case, there seemed to be numbers of people who’d followed the recipe to a Tee and still found it wanting. And I started to make mental notes about how easy it would be to fix their problems. It was at that moment that I realized I had indeed made this recipe last Nantucket Bay Scallop season. When you post over 450 recipes, eventually you’re bound to repeat yourself. But I still wanted to make it. So I set about to make it even better than the last time.
Meeting the Producers and Cooks in Paris - A tasting of French cheese, charcuterie, wines & produce in Paris on the rue du Nil, home of Frenchie restaurant & Terroirs d'Avenir.
5 hours ago