I can remember the first time I ate it as a kid. My mother ran out of the kitchen with the large scallop shells, sizzling. Delicious and the portion is small so it leaves you wanting more...For a fun “retro” feel, serve this directly in the scallop shells. I also recommend some bread for sopping up …
Fish
Roasted Salmon with Apple and Celery Root Slaw
The fresh texture of raw apples and celery root against rich, supple salmon makes this dish special. With the creamy mayonnaise, crunch of poppy seeds, and bright flavor of the lemon, the slaw is a well-rounded companion to the salmon. …
Mussels on the Grill
I love using the heat of the grill to open shellfish. The flavors of garlic, parsley and mint make this a great opener to a meal or a nice side dish or nibble. The crunch of the breadcrumbs is also a great texture contrast to the mussels and the flavors evoke the natural sweetness of the mussels. …
Sautéed Shrimp with Sunchokes
The earthy sunchokes make a perfect companion to the sweet, briny shrimp. …
