This is my idea of a perfect—and easy—special-occasion scallops recipe, and is taken from Mark Bittman’s classic “How To Cook Everything: The Basics.”
Mark Bittman’s Seared Scallops with Pan Sauce
Serves four 6-ounce portions
3 tablespoons butter
1 tablespoon olive oil
1-1/2 pounds sea scallops
Salt and freshly ground pepper
2 tablespoons minced garlic
Juice of 1 lemon
1/2 cup … Read more
These crab cakes feature Dungeness crab meat since I live on the West Coast where it’s plentiful. Alternate versions could have salmon, or even canned albacore tuna.
Generally, crab cakes are held together by using a mixture of egg and bread crumbs. In this recipe, to lower the carbs, a mousseline of shrimp, egg, and cream is used to bind … Read more
I grew up in San Francisco, so Dungeness crab was a frequent autumn visitor to our table. But it wasn’t until I was out on my own, in my early twenties, that I created my own personal ritual. As soon as I heard that crab season had begun, I would head down to the wharf with a friend and pick … Read more
I live by the ocean and so there are always an amazing array of temptations in the seafood section of my local market. And at the harbor. And at every restaurant, too. So I succumb, over and over, to the siren song of each wonderful fishie that comes along in its season.
Take prawns, for example. They look like little … Read more