Kitchen Therapy


Summer Scallop Salad with Corn, Basil and Nectarines


This week’s French Fridays with Dorie recipe is Chicken Liver Gateaux with Pickled Onions.
I decided to go rogue and catch up on a recipe I missed.

When theFFwD group made this dish it was winter in Australia and nectarines were not available.
I love scallops and was disappointed at the time I couldn’t make this dish as Dorie intended.
So, I made a mental note to myself to wait until summer…


Surf lessons…


Theme parks…


Water slides…

And don’t forget the sweltering Aussie heat.

Summer is here!
So Chicken Liver Gateaux has been pushed to the back burner in favour of more seasonal cooking!


Tomatoes, corn, nectarines and basil are teamed with plump, tender, scallops…


And topped with a basil puree and lime dressing.
(It’s still school holidays here and I took my two beautiful boys grocery shopping with me.
To break up a fight, I asked them to go and grab me a two limes.
I had to laugh when I got home and unpacked the groceries…)


Each one looked at me indignantly and blamed his brother!


In the end, It all came together beautifully.
I served this with fresh, crusty, bread rolls and everyone enjoyed it.
And that’s all that matters!

The perfect summer dish 🙂

I have to say, I’m curious about what the rest of the French Fridays with Dorie group thought of the Chicken Liver Gateaux!



Scallops with Caramel-Orange Sauce

I love scallops!
But I have to say, I was not off to a good start with the orange-caramel sauce.
One minute, the sugar was in the saucepan over medium-high heat, just starting to melt.
The next minute, it was a deep brown and I was yanking it off the stove convinced I had burnt it!
I quickly scanned the recipe and the words “deep caramel colour” stood out to me.
Yay! It was going to be okay! Just keep going!
But while I was doing a little victory dance, my melted sugar started to harden, so in a panic I threw it back on the stove and poured the wine and orange juice on top.
Dorie was right! This caused a lot of bubbling and spattering.
So now I had a mixture of frothy, orange liquid with a hard mangled chunk of caramelised sugar floating in it.
It’s okay, just keep going! It’ll melt! …I think…
And slowly it did! Phew!!!
By the time I had it reduced by half, it even smelled good!

The scallops cooked perfectly and I picked at them as I went along.
Cooked in a bit of oil with some salt and pepper, they were amazing!
The sauce was nice, drizzled lightly over the scallops.
I had a few bites of scallop doused in the sauce and really did not like it.
But a light drizzle added a really nice flavour.

Such an elegant result for so little effort!
I was very impressed.
(I served mine with pumpkin & potato mash and broccolini)

Can’t wait to see what the others at French Fridays with Dorie thought!