On Food & Culture
Here’s my ratatouille recipe, following fairly classic lines of vegetables and extra virgin olive oil, keeping close to traditions of Nice and the Provence region. Served with seared scallops and steamed baby bok choy, this is a healthy, delicious dish. I cut back on the […]
I call this dish, Chile Serrano Scallops, although the inspiration comes from the French, Coquilles St. Jacques à La Provençale. Because I fiddled and deviated from the traditional recipe, I don’t use the traditional name. I like to keeps things clear. It’s not that I […]
Scallops Provençale: A quick, French country way to prepare these sweet, succulent bi-valves. I throw in vegetables that are lying around. I’m using the larger “sea scallops” here, but in our Texas, Mexico Gulf Coast we have only bay scallops (Argopecten irradians amplicostatus). They live […]
I think everyone loves and enjoys scallops. This recipe is from my favorite chef champion of French cuisine, (next to Jacque Pépin), Julia Child. The one tip is that the oil must be very hot when you add the scallops. This keeps them crispy on […]
A quick, country way to prepare scallops, and throw in vegetables that are lying around. In this classic recipe, the ingredients are not so strong as to overpower the delicate scallops. The trio of shallots, garlic and parsley shouts out, “I’m French!” The olive oil […]