Seared Scallops With Roasted Red Pepper Beurre Blanc
Last night I had a few friends over for dinner. I served up 4 courses, but two of them were pre-made. The first course was the potato leek soup I had made the night before. And the last course was a selection of truffles that I had made during the previous week and blogged about here and here and here.The second course was seared scallops with steamed rainbow swiss chard and roasted red pepper beurre blanc, which I had adapted from this recipe on Epicurious by substituting roasted red peppers for sundried tomatoes. It's a simple recipe and it was very well received. Although the recipe photo on Epicurious has the scallops plated with some type of green, the recipe doesn't mention this element. I decided to steam some chard until wilted and plate the scallops on top of it.
The third course was buffalo Burgundy and I'm going to blog about that separately, so it has it's own entry for easier future reference.
It really does taste as good as it looks...
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I don't know if you do your own photography for your site or not, but it's awesome. Very good stuff.
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I do take my own pics. I'm a total novice. I bought my first SLR camera a little more than a month ago, read a couple of photography books, took a few hundred exposures, and found a few great food/photo blogs for inspiration. Thanks for your encouragement!
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Hey! I helped you out behind the counter of the chocolate shop yesterday, and thought I'd check out your blog! Looks good. I'll keep checking in, and good luck with the chocolate tempering!
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It was a pleasure buying truffles from you yesterday. It's nice to have some pros in the neighborhood! And I noticed you have a blog. I'll be checking it often. Cheers!
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