





Poke Tacos Monkeypod

Tomato Tart - Jose Andres

LuLu Dog treats

Soup Alexis Alvarez Armas

Cafe Cubano

Riva @ Gritti Palace

Holy Moly, we felt like were having dinner in a Michelin starred restaurant when I served these scallops in lemon caper sauce. Really they were that delicious! If I can do it you can do it. Don’t hesitate to make these scallops in lemon caper sauce and impress your family and friends too!
When I visit my local farmers market and find fresh scallops at the fishmonger I always splurge and bring some home. When buying from my local fish guy I am assured that the scallops are “dry” not “wet”. Wet scallops have been soaked in a preservative solution which prevents them from browning and also gives an off flavor. Yuck! Dry scallops have more of a beige color not pure white which is how “wet” ones appear. Always buy dry scallops if possible!
Rich in flavor, yet healthy and well worth the money spent. There are a few key points to note before you cook your scallops. Your skillet should be HOT. This is why I opt for avocado oil as it has a smoke point of around 500*. Be certain after rinsing the scallops to dry them with a paper towel or they will not brown and develop that beautiful caramel color in your skillet. Don’t over-crowd them while cooking and don’t flip too soon.
I like to serve these scallops with the lemon caper sauce over a bit of al dente pasta with a colorful salad on the side. It’s the perfect meal in my eyes. Look at that beautiful salad full of orange (my favorite color) bells , tomatoes, avocado, banana peppers, black olives, scallions and crumbled feta all tossed in a homemade herb vinaigrette.
To make an herb vinaigrette simply mix a bit of olive oil with champagne vinegar and toss in your favorite dried herbs. Basil, thyme, rosemary, tarragon, oregano. Any combination will produce a delicious dressing. Bon Appetit!
These look delicious! i’m embarrassed to say I miss those avocados, here in Italy i see avocados but don’t trust they’ll be any good, so haven’t had them in a while. We have enjoyed some seafood, mainly calamari, octopus, sardines and anchovy, but no scallops. Keep enjoying the bounty of your market.
Paula
Thank you! Hope Italy is treating you well!