Selengut’s sexy scallops are sensational


Share Tweet They say good things come to those who wait – and if you waited for the 74th recipe (of 75) I prepared from Good Fish, you are in for a great treat! Scallops with Tarragon Beurre Blanc (pg 93) is more suited for the spring, with its pea/asparagus/herb base, but of course I [...]

Pseudo-Southern scallop dish delivers


Share Tweet Hey y’all, I have found the perfect recipe to make when my southerner uncle and cousin come to visit in August, combining fresh West Coast seafood with some of their Atlanta culinary favs – it shall be Scallops, Grits and Greens! This recipe (pg 86) is not only a play on shrimp and [...]

Soup-er symphony of summer flavors


Share Tweet Quick – what’s the one dish/food you’d take with you to a desert island? Do you pick your favorite food? Or one with lots of variety that you wouldn’t get bored with eating every single day? Or one with lots of nutritional value that would make you feel good – well, as good [...]

A measuring stick of your cooking skills – searing scallops!


Share Tweet The earthy sweetness of carrots…the delicate pine notes of marjoram…sweet brinyscallops… I love how Becky describes her Scallops with Carrot Cream and Marjoram (pg 89), and what I love even more is the explosion of flavor packed into this beautiful little dish. As I’ve heard many time, you “eat with your eyes” and [...]

Some like it raw


Share Tweet No, there isn’t a sushi chapter in Good Fish, but tonight’s dish definitely was raw. And some of you will love it, and some of you will not (sorry Katy!) Scallop Crudo (pg 83) is rated as the easiest scallop dish, and since there isn’t any cooking involved, it really does come together [...]

Copyright 2011 Karen Rosenzweig