Recipes and Stories

16 March 2013: Scallops Diane

March 16, 2013

Tags: Classic Southern Cooking, Bay Scallops and Mushrooms, Scallops Diane, Shrimp Diane, Creole Cooking, Cajun Cooking, Louisiana Cooking, Pasta

Scallops with Mushrooms and Scallions, or "Scallops Diane"
If you follow this essay series at all, you will have noticed that I rarely venture into the justly famous cookery of Creole and Cajun Louisiana. That’s mainly because, first of all, these cuisines are not directly a part of my own heritage, and secondly, they have more than enough champions on their own, both true Louisianans and posturing Creole/Cajun wannabes, to need any help from the likes of this old Cracker. (more…)

1 March 2013: Scallops and Capellini

March 1, 2013

Tags: Pan-Seared Sea Scallops, Pasta with Lemon, Simple Home Cooking

Jumbo sea scallops, pan-seared in clarified butter and nestled up to capellini simply sauced with butter, lemon juice, and scallions
Everyone should have such a dilemma: there was a large cache of lovely jumbo dry-packed sea scallops leftover from a class and no one else could use them. It was up to us to use them, and we were going to be out until late. I was not, however, about to let a luxury go to waste.

Besides, the lovely thing about scallops like that is that they take no time at all to cook. I walked into the kitchen at 7:45 and a sumptuous yet simple supper was ready by 8:30. (more…)