The addition of scallops turns a traditional grapefruit and avocado salad into an elegant entrée. The antioxidant duo of thyme leaves and a hint of ginger gives this dish an unexpected, yet perfect pairing of flavors. #recipe
Pan-Seared Scallops with White Wine-Shallot Reduction
Pan-Seared Scallops with White Wine-Shallot Reduction-8-10 sea scallops Salt and black pepper 1 tablespoon vegetable oil 1 1/2 tablespoons shallots, minced 1/4 cup white wine 1/2 tsp. Dijon mustard 1/2 tablespoon butter
Last month, while flipping through Moosewood Restaurant Simple Summers for hints on baking tofu, I came across a recipe for sauce Niçoise I had apparently made years ago—a scribble in the margin read, “Delicious!!!!” I revisited the recipe shortly thereafter and was pleased to discover all of those exclamation marks were not unwarranted. What’s more,..
NYT Cooking: This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column. A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan. A simple sauce, made by deglazing the pan with butter, garli...