This scallop dish is simple, delicious and quite rich. You can serve it over pasta or rice… but it pairs nicely with a sautéed kale or some other greenery. Between thecheese and the breadcrumbs and the sweet scallops you’re pretty good on everything but veggies! ingredients 1 small shallot 2 cloves garlic 2 T butter 1 pound bay scallops salt and pepper to taste ½ cup panko breadcrumbs ¼ cup grated parmesan cheese 1 T minced parsley ½ tsp. dry tarragon ½ tsp. paprika 1 tsp. lemon zest Preheat your oven to 400 and get out a .
There is something just extra-fancy about a scallop on the half-shell, and these are not only beautiful, but delicious. The scallops are cleaned, with one half of the shell removed and nothing remaining but the supremely edible scallop mussel that we know and love. The scallop is still attached to the shell but once it’s cooked it slides right off. We’ve served these many times and I’m continually impressed with the sweetness of flavor and tender texture of these little guys – they are fabulous. What th.
This recipe came together very serendipitously – everything was on hand and just needed to be tossed together in a happy coincidence. I love a traditional caprese of fresh sliced tomato, fresh mozzarella and fresh chiffonade basil, but it’s just cold enough that I wanted a warmer dish for dinner. The trick is to heat the tomatoes and cheese at the very end, but not actually cook them… and it wasn’t too difficult to achieve the results I was hoping for. Give it a try! ingredients 6 to 8 oz Opah per adult serving, skin rem.
This fish came out *so* tasty. Something about the garlicky almond stuffing, the fish, the potatoes… it ‘worked’. It’s not, however, a super attractive dish. After about the fourth or fifth time I twisted the plate around trying to find a more appealing angle to take my picture from, I realized that it was pretty hopeless. But *especially* with food – its what’s on the inside that counts… and this is really yummy stuff in a fairly easy, one pan preparation. A recipe win. Enjoy! Serves 2 or 3 for dinner .
This came together so deliciously! You can cook your salmon just about any way you like (grilling, comes to mind – especially if the sun comes out again) but the blackening adds great flavor and gives it that nice crisp texture without using a breading. We have our own mix of seasonings for blackening and are more than happy to provide a sample this week so that you have enough to make this recipe – just ask! ingredients 4-5oz silver salmon per serving (skinless, boneless – we can get it ready for you in this way!.
I like words like ‘carpaccio’. It reminds me of either a beautifully unaffordable Italian car or something I’d like to order at a fancy restaurant. The neat thing about ahi carpaccio is that it’s simple and (as long as you stick with exceptionally high quality ingredients), it’s a symphony of everything that’s delicious in this world. Perfect for a summer evening! tuna slices before pounding ingredients to serve two light meals about 4 to 6oz fresh sashimi-grade ahi highest quality olive oil sea salt black pe.
I had almost forgotten how much I love this sauce. We originally paired it with sturgeon medallions back in 2010, but it’s outstanding with salmon as well and it’s Eastern Washington apricot season! You can find fresh Washington apricots at Spuds Produce and other local stores. Yum! You can prepare your salmon a variety of ways – baking at 350 for 10 minutes (for a one pound piece), pan searing skinless for 3-4 minutes on each side or, personally, I think this weather begs for grilling! We grill .
Have you heard the exciting news? We won the Port of Olympia Chowder Challenge last weekend! What an exciting moment! I don’t think I’ve ever actually ‘won’ anything before – if you were there and voted for us, thank you and thank you and thank you again! Quite a few people have been wondering about coming into the shop for a cup of our chowder and we want to make it clear that the clam chowder we serve at the shop is very tasty, but it is not the recipe that won the competition. We might serve up .
I like to think that placing one of these rich, fried shrimp cakes atop a pile of local organic lettuce and veggies negates all of the less than ideal nutritional components. Or maybe just have a small one?? But since they’re so small you’ll probably need two – possibly three. They’re delicious! serves 2-3 for dinner 1 1/2 cup chopped veggies (very small) *I used carrots, broccoli and shallots* 1 T olive oil + 2 T olive oil 1 egg 1/2 cup mayo 1 tsp dijon mustard 1 tsp Worcestershire sauce 1 tsp garlic sa.
Whoever wrote the recipe that I used for the inspiration of this dish is probably someone who likes to fancy things up. It’s listed as “mussels poulette’ in the cookbook I first saw it in, and after looking up the word ‘poulette’… I still can’t figure out what they were trying to say. Poulette, as far as I can tell, is French for ‘chicken’. And there isn’t any chicken in this recipe – not even any egg. Bizarro. So while I don’t mind chefy-cheating by throwing in .