We have been in the French countryside (the two-story converted barn to the right) for over a week, and after a few visits to the grocery store, our European-sized refrigerator is getting full. And the freezer is also. So today I decided to inventory what we had, and then work on a little bit of menu planning.
When I saw that we had five large scallops remaining in the freezer (along with five other “packages”), I started thinking what I could make for a lunch. I have always loved scallops, and our first meal with them here was Rumaki (scallop topped with lemon juice and a slice of fresh ginger and wrapped with slightly cooked bacon (held together with two toothpicks) — and then put under the broiler for a few minutes). They were great, but, IMHO, today’s meal was superb.
Ingredients:
> Scallops (5) Cut in half, sautéed in hot butter along with Tarragon and Herbs de Provence
> Avocado (1) Peeled and cut into 8 wedges; marinated in lemon juice
> Tomato (1) Cut into 8 wedges
> Apricot Jam with a small (!) amount of Cayenne Pepper mixed in, and warmed
> Spices
Plating:
> Place four each of the avocado and tomato wedges alternatingly around the outside of each plate.
> Sprinkle Smoked Paprika (one of the two dozen spices we brought with us) on each of the avocado wedges.
> Sprinkle some Salt and Lemon Pepper on each of the tomato wedges.
> Place five of the scallop halves in a stack in the center of each plate. Drizzle some of the jam/cayenne over the scallops.
> Put a drop or two of Balsamic Vinegar between each avocado/tomato wedge pairing.
Serving:
> Serve immediately.
> Enjoyed with a glass of chilled Rosé wine.
Happy Travels!
Stuart
Stuart Gustafson is America’s International Travel Expert® who speaks on cruise ships, writes novels, and loves everything about travel. Visit his website at www.stuartgustafson.com. You can also connect with him and other travelers on his International Travel Expert page on Facebook at www.facebook.com/International-Travel-Expert-147321228683651/
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