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Category: Scallops

Scallop Saltimbocca with Golden Delicious Apples

Scallop Saltimbocca with Golden Delicious Apples

When I lived in Rome, Saltimbocca was an introduction to the cuisine of the city itself.   “Saltimbocca alla Romana” featured veal, topped with Prosciutto and Sage in a Marsala and butter sauce.   It was very good and, because of its ingredients, more expensive than most…

Ina Garten’s Coquilles St. Jacques from "Make It Ahead"

Ina Garten’s Coquilles St. Jacques from "Make It Ahead"

         I am a huge fan of Ina Garten or as a friend of mine once said “What’s not to like?”  Ina makes great food accessible to even the most amateur cook.  This may be because Ina herself is a completely self-taught home cook.  She…

Gratin of Nantucket Bay Scallops and Prosciutto

                    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…

A Fish Story: Gemelli with Spicy Scallops and Snap Peas

You might want to hide after what I turned up… read on… Here’s a food writer’s dilemma for you:  Say you discovered a great recipe so full of flavor and so easy to make, you literally jumped on your MacPro and started to extoll its…

Stir-Fried Chili Scallops with Baby Bok Choy Adapted from Fine Cooking

When I wrote about our culinary adventures in St. Barthelemy, FWI in March, one of our readers, “Mike”, got into a spirited discussion about how the scallops I’d waxed poetic over, were not local.  In fact, he was pretty irate about seafood in general and…

Nantucket Bay Scallops in Tabasco Butter with Parmesan Cheese and Croutons

   The American Hotel. A must stop in Sag Harbor whether for Bay Scallops or not          I can’t tell you how proud I am of this recipe.  It is really one time when I can genuinely claim authorship of a dish. I’d tried a…

Gratin of Bay Scallops from Ina Garten’s Back to Basics.

          I have a confession to make.  I was having lunch with my dear friend Barbara at one of our favorite spots.  Aperitivo at 780 Third Avenue at 48th Street (212-758-9402) is sleek and reasonable. They make an amazing Pizza Bianca with figs, prosciutto and gorgonzola…