Kitchen Therapy


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Summer Scallop Salad with Corn, Basil and Nectarines

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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…

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Surf lessons…

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Theme parks…

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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!

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

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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…)

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Each one looked at me indignantly and blamed his brother!

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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!


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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!