Simply Recipes: Seared Sea Scallops with Browned Butter Caper Sauce

Seared Sea Scallops with Browned Butter Caper Sauce A beautifully seared scallop is a delight to behold and a pleasure to eat. It can be just a little challenging to accomplish though. First, you need to start with good quality “dry packed” scallops, or natural scallops, not “wet packed” that are soaked in preservatives. The scallops should be fresh and sweet smelling, not fishy, or you are buying scallops that are past their use-by date. Continue reading "Seared Sea Scallops with Browned Butter Caper Sauce" »

 

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Simply Recipes: Roman-Style Braised Artichokes

Roman-Style Braised Artichokes Raise your hand if you love artichokes! Usually I prepare mine steamed, with a little balsamic mayo for dipping. But this classic Roman-style braising method is quickly becoming a favorite. Quartered and prepped artichokes are braised in white wine and olive oil with shallots, garlic, bay leaves, parsley and mint. The artichokes are served slightly warm or at room temperature, having marinated in their braising juices. A perfect make-ahead dish. Continue reading "Roman-Style Braised Artichokes" »

 

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