I had to move my photography table today and have never been so upset in my life! The light is different upstairs and I really don’t know how to deal with it. Whine.
I had built up so much confidence next to the kitchen, the salon totally trashed with photography equipment and props, soft light coming in from the garden, my Lacanche piano stove winking at me from the wall. I can never go back again because we do need some sort of living room space. Woe is me! The light coming from the window upstairs is ugly and harsh. I’m going to have to try to figure out what Roger was talking about when he mentioned black cloth. I hate that!
This is a totally incredible edible recipe. I got the inspiration from cuisine.elle.fr but couldn’t be bothered to follow the original and it was still good! For the original go here: http://cuisine.elle.fr/Elle-a-Table/Recettes-de-cuisine/Noix-de-Saint-Jacques-aux-pommes-de-terre-safranees-550504. The saffron potatoes are brillant!
Sea Scallops with Saffron Potatoes
30 small sea scallops with coral
2 medium potatoes, each cut into 8 slices
1/2 tsp saffron threads
1 shallot, finely chopped
2 tbsp wine vinegar
2 tbsp cold butter, diced
Boil the potato slices in about a quart of water with the saffron for about 10 minutes, drain and refresh with cold water. Dry the slices and brush with olive oil. Fry in a non-stick skillet until brown. Place inside ramekins, sprinkle with chopped parsley and set aside.
In a hot, clean non-stick skillet, quickly toss the scallops for about 3 minutes. Place the scallops on top of the potatoes and place in a 400 degree oven for 3 minutes. Remove the ramekin, cover with aluminum foil to keep warm.
Boil the shallot and wine vinegar until reduced by half, remove from the flame and whisk in the cold butter. Pour the sauce over the scallops. Top with slices of Bayonne ham.
Wine suggestion: Chablis