It’s time for me to say goodbye to my BBQ, smoker, big kitchen, dishwasher, fully stocked fridge and cupboards, stove from this decade, country air, garden and free rent. I’m making moves back to the city and although I’m looking forward to it, there are clearly some things that I will miss from home. I don’t know when I’ll have internet hooked up again so this may be my last post for a while. I’ve got a few queued up to go in my absence but who knows if that will actually work out or not. While I’m gone, I hope you’ll enjoy one of my favourite scallop recipes that I’ve been making for the past two years, ever since the October 2005 issue of Bon Appetit arrived on my doorstep. I decided I had to put it up on the blog so that I would always have the recipe no matter where I was. My new place is substantially smaller than where I’m at now so I can’t bring all of my cookbooks and magazines with me. L I’m sure I’ll replace the ones I leave behind with new ones that I won’t have room for, but that’s ok, I’ll just pile them into bed with me. Before I can clutter up my new place though, I first have to pack and move everything there. I’m a procrastinator so I’ve only just begun but I’m also a Tetris master and as such I’m confident that I can fit everything into where it needs to go.
Pan-Seared Scallops with Champagne Grapes and Almonds, (from Bon Appetit, October 2005)
16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 1/2 tablespoons minced shallots
2/3 cup Champagne grapes (about 4 ounces) or black grapes, halved
1 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted
1 1/2 tablespoons chopped fresh Italian parsley
Sprinkle scallops with salt and pepper.
Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
Place 4 scallops on each of 4 plates. Spoon sauce over and serve.
Technorati Tags:
Scallops + Rice + Seafood + Bon Appetit
29 comments:
Good luck with the move, and happy eating in your new home!
Good luck on the move and congrats on a new home. I can't wait to see what you will be cooking in your new kitchen!
Hope your move goes smoothly. Will look forward to finding you back in the kitchen in your new place.
How exciting! Good luck with the move!
good luck with the move, Brilynn. I will miss reading your posts while you are waiting for the internet connection.
Hope the move goes smoothly! Can't wait to hear about your new adventures!
Can't bring all your cookbooks? I don't know why that makes me overwhelmingly sad, considering that I rarely use the ones I have. Must be the packrat in me...
Buona fortuna with the move!
Good luck with the move. Thanks for the scallop recipe, it looks fabulous.
All hail the tetris master cookbook fiend! I love you for saying you'll pile your extra cookbooks in bed with you. :)
Good luck with the move and your new place!
Ari (Baking and Books)
The best part of a move is when it's done but then there'll be a new kitchen and all that explore. Hope it goes smoothly for you.
I wish you a smooth transition, Brilynn! I saw your submission on this month's DMBLGIT, and you get my vote! Oh, yum!
Brilynn,
I made this same recipe a couple of years ago and loved it! Good luck w/ your move.
Bruno
Hoep everything goes well with the packing and moving. How exciting! I love Tetris, ok, we are obsessed with Tetris...when I close my eyes, I see the shapes comig down...The recipe sounds delicious!
Best of luck on your move, Brilynn. I can't wait to see what you create next when you get settled again. :)
Good luck with your move. I'm moving also, from New Zealand to Australia on 20th December. The packing is horrendous.
Good luck with the move! Man, I'd cry if I had to give up some of my cookbooks. I don't know why, since I sure doesn't use all of them nearly enough, or some of them ever at all.
Brilynn, good luck with your move! I hope you will let us know what your new kitchen is like! Apartment kitchens can be a pain, but I'm sure you will still turn out delicious meals:). I look forward to your next post, whenever it may be.
Good wishes for an easy move and good food where you move to. Maybe we'll 'see' you at Peabody's housewarming.
goodluck with the move..and what a great recipe to celebrate this event of parting...scallops and champagne grapes..lovely creation
I hope the move goes well! We will miss your posts! Good luck!!
All the best with the move and will keep an eye out for your return.
Scallops and grapes sound like an interesting combo.
Welcome back to the Big Smoke...you'll appreciate having all the ingredients at your finger tips.
Good luck with your move, Brilynn!! We'll be looking forward to hearing all about your new home!
Good luck with the move. Looking forward to what you make when you return.
Hope the move goes well and you can find plenty to love about your new environs, too. See you in your new kitchen!
Congrats and good luck with your move. Moving is always a fun new adventure. Can't wait to hear all about your new digs in the city.
Hope the move is going well. Moving always sucks :)
Good luck with the move and hope you have fun back in the city.
I love tetris so I'm sure you will definitely fit everything in. Not sure I'm a master anymore but I did get addicted to it about 12 years ago. I then had to go cold turkey!
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