A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Sunday, August 24, 2008

Pan-Roasted Maine Jumbo Scallops with Mushrooms and Asparagus Puree

(From French Laundry Cookbook)

This dish from The French Laundry Cookbook was not too difficult to make. The Asparagus are blanched and then Pureed into a sauce. The mushrooms are simmered in stock then sautéed with thyme and garlic, and butter. And the scallops are seared in a pan before serving. If you have the cookbook you will note that I did not follow the recipe exactly since I used chanterelle mushrooms. Also, I substituted heirloom tomatoes from my garden as garnish. This dish was fairly easy to make thanks to the great directions in the cookbook, and if you have any interest in cooking from The French Laundry Cookbook this may be the recipe to start off with.

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