{table for two: oceanside dreams}
Saturday 9th April, 2011
by Roséline
. . . and now, only a matter of time before deliriously lovely hazy summer afternoons and wind-rippled sand, fluttery dresses and fantastical floods of light, languid laughter and champagne by starlight — but until then, scallops and oysters and oceanside dreams . . .
p a n – f r i e d b u t t e r & t h y m e s c a l l o p s
2 teaspoons olive oil
20g butter
1 clove garlic, crushed
2 teaspoons finely chopped thyme leaves
12 scallops, roe on, on the half shell
2 tablespoons lemon juice
1 tablespoon chopped chives
heat a medium frying pan over high heat; add the oil, butter, garlic and thyme and cook for 1 minute; remove the scallops from the shells, reserving the shells; add the scallops to the pan and cook for 30 seconds each side; place the cooked scallops back in the shells; add the lemon juice to the pan and cook for a further minute, then add the chives; spoon the pan sauce over the scallops; serves 4
s c a l l o p s w i t h l i m e w a s a b i d r e s s i n g
& o y s t e r s w i t h c h i v e a n d w i n e v i n e g a r d r e s s i n g
s c a l l o p s
2 tablespoons peanut oil
2 cloves garlic, crushed
1/3 cup (80ml) lime juice
4 teaspoons wasabi paste
12 scallops, roe off, on the half shell
peanut oil, extra for brushing
3 green onions (scallions), thinly sliced
lime wedges, to serve
preheat a char-grill (broiler) pan over medium heat; heat a small saucepan over low heat; add the oil and garlic to the saucepan and cook for 1 minute, then whisk in lime juice and wasabi; set aside and keep warm; remove the scallops form the shell, reserving the shell; brush the scallops with the extra oil and char-grill (broil) for 30 seconds on each side; place scallops in the shells; top with dressing and green onion and serve with lime wedges; makes 12
o y s t e r s
2 tablespoons olive oil
1/3 cup (80ml) white wine vinegar
2 tablespoons finely grated lemon rind
2 tablespoons finely chopped chives
12 shucked oysters
place the oil, vinegar, lemon rind and chives in a bowl and whisk to combine; spoon over the oysters and serve; makes 12
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta
{images: scan by this is glamorous from donna hay’s seasons}
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Scallops have always been a favourite food for me, but this looks more delicious than I can even imagine! I love how beautiful the presentation is to pair with the (I’m sure) incredibly taste. :) I will be trying this!
♥
Rachel
PS. absolutely adore how you have described thoughts of summer here… your words are like poetry or the intro to a beautiful novel.
Two of my favorite things; scallops and garlic! Both recipes look delicious and just in time too, as I’m about to go grocery shopping! thanks, xoxo.
Ohhh sounds so yummy.
These photos are absolutely gorgeous! So classy…love it!
chloe ** http://flowerponychloe.blogspot.com
It looks so pretty too!