A visit to the fishmonger this morning had us salivating and wanting everything. It’s so nice that a least one person in the family shares my love of fish and it’s relatives. The fish market’s owner is such a nice guy and he tries to speak to us in French with an American accent; he’s so cute! Today he had large, white, live scallops. Beautiful. He separated the scallops from the shell and we were almost ready to broil.
I made a batch of flavored butter with garlic and parsley; some to use today and some to freeze for future extravagances. I love these pots.
The scallops are quickly seared on each side then placed on the half shell with a generous knob of flavored butter, then broiled.
Life just doesn’t get any better!
Wine suggestion: Petit Chablis
Simple and absolutely delicious.
Yes!
nice. I like to make a compound butter with toasted nori, broken up into pieces. That and a splash of Ricard make a nice combo with scallops.
Wow Jon! That sounds good!
Looks wonderful!
love your photography… if you like you can share some pics on my website tastingspot.com