Tag: Olive Oil

Ratatouille, Seared Scallops, And Baby Bok Choy

Ratatouille, Seared Scallops, And Baby Bok Choy

Here’s my ratatouille recipe, following fairly classic lines of vegetables and extra virgin olive oil, keeping close to traditions of Nice and the Provence region. Served with seared scallops and steamed baby bok choy, this is a healthy, delicious dish. I cut back on the […]

Chile Serrano Scallops – A Twist On Julia Child

Chile Serrano Scallops – A Twist On Julia Child

I call this dish, Chile Serrano Scallops, although the inspiration comes from the French, Coquilles St. Jacques à La Provençale.  Because I fiddled and deviated from the traditional recipe, I don’t use the traditional name.  I like to keeps things clear. It’s not that I […]

Scallops “À La Provençale” – The French in Texas

Scallops “À La Provençale” – The French in Texas

I think everyone loves and enjoys scallops. This recipe is from my favorite chef champion of French cuisine, (next to Jacque Pépin), Julia Child.  The one tip is that the oil must be very hot when you add the scallops.  This keeps them crispy on […]