Scallops
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The Fishery - one of my favorites - 28 Apr 2010
It's hard to find a fishmonger in Washington DC where you can see the fish whole before it's filleted. It's a common practice in Europe where housewives gauge freshness by demanding to press the flesh, check the gills and look at the eyes of their approaching dinner before they decide to buy. So your best bet for assuring freshness is to buy fish from a source where the eating of fish is key to the culture. This is why I like The Fishery, a Korean-owned market. read more...
Fish: Seared Jumbo Sea Scallops with golden raisin and caper relish, crisp prosciutto and micro greens - 18 Feb 2009
Seth Eldridge of Vinifera Bistro & Wine Bar gives this seared scallops starter a Sicilian agro-dolce twist with flavors and ingredients influenced by its early Arab invaders. read more...
Scallops - 24 Dec 2008
It's a shame Americans haven't developed an appetite yet for a scallop's coral - that beautiful roe you see in the photo that's prized by French cooks... read more...
Fish: Seared Scallops with Nicoise Salad & Gribiche - 17 Dec 2008
Joe Palma of WestEnd Bistro's elegant take on a Salade Nicoise works as well for sweetbreads as it does for the scallops he calls for in this recipe. A shame we haven't developed an appetite yet for a scallop's coral - that beautiful roe you see in the photo that's prized by French cooks... read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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