Search
Food corner

"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

Twitter feed
Tags
Aleppo pepper Alicante all spice almond anchovy apple apricot Argentina artichokes asparagus aubergine autumn avocado bacon banana Bangkok barbecue basil bay leaf beef beetroot bergamot berry biscuit bistro bloggers blue cheese Bolivia Borough Market bread breadcrumbs British budget budwig diet Buenos Aires buffalo sauce bulgar wheat burrata butter cabbage cafe cake Calais Cantonese capers caramel caraway cardamom carrot cauliflower champagne chard cheddar cheese chicken chickpeas chicory chilli chocolate chorizo Christmas chutney cinnamon clams cloves cobnut cocoa coconut cooking class Copenhagen cordial Córdoba coriander cornflakes Corsica cottage cheese courgette courgette flowers crayfish cream cream cheese creme fraiche cucumber culinary catastrophe cumin currants curry daikon Dalmatia dates delivery dessert dill dips dough Dubrovnik duck Easter easy Edinburgh egg eggplant elderflower falafel fennel festive feta fettuccine ffine bean fflour Filipino filo fine dining Finsbury Park fish fish sauce five spice flour food aid food anthropology food tour French game garlic gastropub gherkin ginger gluten free goat's cheese goat's curd golden syrup green tomatoes greengage Guinness halloumi ham Hanoi harissa hazelnut hibiscus Hoi An hominy honey horseradish humanitarian relief Indian Islington Istanbul Italian jam Japanese juniper Kent ketchup ketjap manis kielbasa kinilaw Korean lamb langoustine leek lemon lemongrass lentils lime linseed llime lobster London loquat Madrid market mascarpone Mayfair Mendoza Mexican mid-range milk mint mirin mixed peel mixed spice monk's beard morcilla mozzarella mushroom mussels mustard mustard seed Nahm Natoora Nepalese New Nordic New Year's Day New Zealand noras nose-to-tail NYC oats olive olive oil onion orange Oxfordshire oxtail paprika Paris Parmesan parsley party pastry peanut pear peas pepper Peru Philippines pickle pine nuts pineapple pistachio pizza plum pomegranate pomegranate molasses pop-ups pork Porto Vecchio potato prawn preserved lemon prosciutto Provence providore prunes Puerto Iguazú pulse pumpkin purple sprouting broccoli quail egg quick radish ragu raisins ramen ras el hanout raspberries red pepper paste red wine refugees restaurant rhubarb ribs rice ricotta rocket rosemary runner bean saffron sage San Sebastian sauces sausage scallops seafood seasonal shallot short and sweet shrimp paste slow-cooked smoked mackerel smoked salmon sorrel souffle soy spaghetti spinach spring squid ssauces St Basil's Day stilton stock street food sugar sumac summer supper club Sydney syrup Tabasco tagliatelle tahini take away tamarind tarragon tart Thai thyme toffee tom yum paste tomato tomato paste tortilla tray bake tuna Turkey veal vegetarian versatile Vietnam Vietnamese vinegar walnut water chestnut white pepper wine wings winter yoghurt yum cha

Entries in scallops (1)

Friday
Sep142018

Dad's scallops with beurre blanc

This recipe is a family favourite. When we go back to Australia for Christmas, this is always on the list of things that my sister and I ask my Dad to cook.  Despite the fact that I have known how to make it for years, there is something special about Dad making it for us at this time of year, because it has always been on the menu on Christmas Day.

Beurre blanc is one of my favourite sauces – delicious, elegant and decadent. Traditionally, beurre blanc is an emulsion in which butter is carefully whisked into a white wine reduction at a low temperature so that it doesn’t split. However, to avoid the fuss of both getting the emulsion right and then having to keep it at the correct temperature, my Dad adds a little cream, which stabilises it. The consistency is a bit different from a traditional beurre blanc, but it tastes amazing and it’s much easier.

Click to read more ...