Daily Loaf

I’ve said it so many times when I cook: Simple is always better. Sure, sometimes I get mired down in complex recipes, but a handful of great ingredients with just the right touch of care always bring the greatest rewards. That couldn’t be truer than in this duck and scallop dish.

I found this gem on a menu in Stonington Borough, Connecticut — a charming little seaside village.  Water Street Café is a quaint, eclectic restaurant that is always busy, even in the dog days of winter. The fare is remarkably fresh and creative. Every meal I’ve eaten there (and I’ve had many) has been terrific.

Particularly, I’ve been fond of a very simple preparation of duck and scallops they serve. Read the rest of this entry »

Each time I find really nice sea scallops available at the market*, my recipe wheels immediately start turning. There’s a slightly majestic quality to their clean, delicate flesh and unique flavor which I simply cannot resist. So, this week’s shopping trip yielded not only the most fantastic scallops I’ve seen in a while, but also a new dish that is fresh and satisfying.

There are a few rules to live by when cooking scallops, and once you have it down it really is very simple. Be sure to dry them completely after washing as excess water in the pan will cause them to steam and sacrifice the deep golden crust that creates such an impressive presentation. The pan must also be very hot to achieve this signature scallop sear. Take care to remember the two minute rule as a cooking timeline as well- overdone scallops are rubbery and tough, and no fun to eat.

This recipe combines the classic pairing of scallops and bacon with a topping based loosely on a variation of maque choux. The flavors left in the pan after cooking the bacon and mushrooms will marry with the cream to create a rich and tasty sauce. After all, it is my firm belief that every good scallop deserves an equally good sauce.

Here’s the recipe:

Read the rest of this entry »