It's easy to get into ruts, especially with vegetables. You can spend all day thinking about the best way to cook meat and then toss some carrots in a pot to boil away their beta-carotene as an after-thought. I don't even add salt and pepper, and I don't even cut them precisely. … [Read more...] about Seared Scallops with Carrot Purée and Orange-Butter Sauce: roasted pecans and pan-fried potatoes
orange-butter sauce
Refined Quebecois Food = Less Fuss Than French, Just As Much Butter: Not-So-Seared Scallops in Orange Butter Sauce
Scallops in Orange Butter Sauce When you're in Newfoundland and you don't feel like cooking, you make seafood. It's so ridiculously easy and takes about 15 minutes from start to finish if your fish is thawed. You can put this orange sauce on anything from mackerel to char (which … [Read more...] about Refined Quebecois Food = Less Fuss Than French, Just As Much Butter: Not-So-Seared Scallops in Orange Butter Sauce