Another great recipe from Fine Cooking! A dish I will be making again. Delicious even as a leftover.
Get recipe here.
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Author: the fashionista cook
Self taught cook, a former high-end retail manager.
Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce
Paris Fashion Week
My picks from Paris Fashion Week.
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Liu Chao
Embed from Getty ImagesChanel
Embed from Getty ImagesMiu Miu
Embed from Getty ImagesKwaidan Editiions
Embed from Getty ImagesGiambattista Valli
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Escargots Gratinés — Rosemarie’s Kitchen
My brain is constantly working on menus. I’m constantly thinking ahead when it comes to food preparation. As we speak, I have already roughed out the family meals through early December. Each week, the final details are ironed out. Even then, meal time rarely goes as planned.
via Escargots Gratinés — Rosemarie’s Kitchen
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One-Pan Fabulous Fish
London Fashion Week
My picks from London Fashion Week!
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Charlotte Knowles
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Richard Quinn
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Burberry
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Edeline Lee
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Julien Macdonald
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Sizzling Sirloin
Chicken with Grapes, Vermouth, Garlic, and Tarragon
New York Fashion Week
My picks from New York Fashion Week. Â So far, Chocheng, known for whimsical interpretations of British tailoring, is my favorite.
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Sally LaPointe
Embed from Getty ImagesPhillip Lim
Embed from Getty ImagesAnna Sui
Embed from Getty ImagesChocheng
Embed from Getty ImagesChina Now
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Herbed Baked Scallops
A recipe I will be making over and over again. I used  sea scallops, and cut them into smaller pieces,  instead of bay scallops. Eating the  bread crumbs, was like eating pieces of garlic bread. Delicious! Adapted from Fresh Fish by Jennifer Trainer Thompson.
Herbed Baked Scallops
Ingredients
- Â 2 tablespoons butter
- 1 pound bay scallops
- salt and freshly ground pepper
- 2 cloves garlic, minced
- 1 cup fresh breadcrumbs, 3 slices of bread well-toasted and cubed
- 1 1/2 tablespoons fresh parsley, chopped
- 1 1/2 tablespoons chives, chopped
- 1/2 tablespoon fresh tarragon, chopped
- smoked paprika
Directions
- Preheat the oven to 450F (230C).
- Brush an 8-inch square glass baking dish with butter, and place the scallops into the dish in a single layer. Season with salt and pepper.
- Melt the remaining butter in a small skillet over medium heat. Add the garlic and cook for 1 minute. Add the breadcrumbs and stir until they start to brown, about 4-6 minutes.
- Toss in the parsley, chives, and tarragon, stir to combine. Spoon the mixture over the scallops. Dust with paprika over the top and and bake until the scallops are opaque, about 13 minutes.
