Thursday, January 6, 2011

P. effing. ESS.

Because nothing says happy New Year like French surf and turf.   I know, it's not New Years to you, but listen here, I am in Mexico eating ceviche six times to Sunday, and you should just "bitch be thankful" because I made posts to carry you through my absence.  

That is flippin' right.  I have had prosecco and I am feeling sassy.   

For realz though, Brian wanted surf and turf and I decided it was way cooler to carry out a theme instead of doing a giant steak and lobster.  So, BONNE ANNEE!  New Year's in France!

Scallops Provencal, and Beef Bourguignon.  Which you'll here all about bourgy tomorrow.  (WHAT?!?! a girl has got to stretch this shit out on vacation!)

P. effing. ESS.

Go do yourself a favor and pick up some scallops and make this like tonight for dinner.  It was that good.

Scallops Provencal
adapted from Ina Garten

4 medium scallops per person
kosher salt and pepperAll-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots
3 garlic cloves, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, sliced

    Sprinkle scallops with salt and pepper, toss with flour, and shake off the excess.

    In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

    Yes, in case you were wondering, I really did just coin Peffingess and I plan on using frequently.  Hope you can keep up...

    Happy New Jeers!



    1 comment:

    1. Have a great time in Mexico. We'll just enjoy the posts you left behind! I want those scallops. All bueno.