Comments on: Barely cooked scallops with tomato compote and champagne beurre blanc http://www.caviarandcodfish.com/2009/12/barely-cooked-scallops-with-tomato-compote-and-champagne-beurre-blanc/ ...a kitchen diary Wed, 15 Jun 2011 15:06:45 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Salmon & Scallop Sashimi « Caviar and Codfish http://www.caviarandcodfish.com/2009/12/barely-cooked-scallops-with-tomato-compote-and-champagne-beurre-blanc/#comment-3030 Salmon & Scallop Sashimi « Caviar and Codfish Mon, 22 Mar 2010 20:12:56 +0000 http://caviarandcodfish.com/?p=2365#comment-3030 [...] ear, we immediately forget whatever we’d planned to eat that night, and buy some for sashimi (or to barely cook them and serve over a tomato compote). And, I’ll say it again, always be nice to your fish monger. I’ve learned to put away [...] [...] ear, we immediately forget whatever we’d planned to eat that night, and buy some for sashimi (or to barely cook them and serve over a tomato compote). And, I’ll say it again, always be nice to your fish monger. I’ve learned to put away [...]

]]> By: Tu But http://www.caviarandcodfish.com/2009/12/barely-cooked-scallops-with-tomato-compote-and-champagne-beurre-blanc/#comment-3029 Tu But Fri, 15 Jan 2010 20:36:40 +0000 http://caviarandcodfish.com/?p=2365#comment-3029 Interesting post. My co-workers and I were just discussing this the other night. Also your blog looks excellent on my old blackberry. And thats rare. Nice work. Interesting post. My co-workers and I were just discussing this the other night. Also your blog looks excellent on my old blackberry. And thats rare. Nice work.

]]> By: Fairlington Blade http://www.caviarandcodfish.com/2009/12/barely-cooked-scallops-with-tomato-compote-and-champagne-beurre-blanc/#comment-3028 Fairlington Blade Sat, 26 Dec 2009 23:28:28 +0000 http://caviarandcodfish.com/?p=2365#comment-3028 Just saw the episode on PBS and was thinking about how to adapt it to my ingredients. It being December, no ripe tomatoes are available. I'd be tempted to put the scallops on top of piperade. It should be a little milder than the compote, but have that fabulous combination of colors and flavors. My scallops came from my favorite source for sushi grade fish--Catalina Ocean Products. I've used them for seared scallop nigiri and scallop ceviche in the past, so they'll do. BB Just saw the episode on PBS and was thinking about how to adapt it to my ingredients. It being December, no ripe tomatoes are available. I’d be tempted to put the scallops on top of piperade. It should be a little milder than the compote, but have that fabulous combination of colors and flavors.

My scallops came from my favorite source for sushi grade fish–Catalina Ocean Products. I’ve used them for seared scallop nigiri and scallop ceviche in the past, so they’ll do.

BB

]]> By: Crystal http://www.caviarandcodfish.com/2009/12/barely-cooked-scallops-with-tomato-compote-and-champagne-beurre-blanc/#comment-3027 Crystal Wed, 23 Dec 2009 12:24:54 +0000 http://caviarandcodfish.com/?p=2365#comment-3027 So glad I found your blog today as you have loads of recipes I now HAVE to try! These scallops look amaxing. So glad I found your blog today as you have loads of recipes I now HAVE to try! These scallops look amaxing.

]]> By: Maida Heatter’s English Gingersnaps « Caviar and Codfish http://www.caviarandcodfish.com/2009/12/barely-cooked-scallops-with-tomato-compote-and-champagne-beurre-blanc/#comment-3026 Maida Heatter’s English Gingersnaps « Caviar and Codfish Sun, 20 Dec 2009 01:29:33 +0000 http://caviarandcodfish.com/?p=2365#comment-3026 [...] Hatteras Village VacationAngelita on Hatteras Village Vacationsusan from food blogga on Barely cooked scallops with tomato compote and champagne beurre blancMacon Stroup on Chunky Banana Bran Muffinsacai berry detox side effects on Hatteras [...] [...] Hatteras Village VacationAngelita on Hatteras Village Vacationsusan from food blogga on Barely cooked scallops with tomato compote and champagne beurre blancMacon Stroup on Chunky Banana Bran Muffinsacai berry detox side effects on Hatteras [...]

]]> By: susan from food blogga http://www.caviarandcodfish.com/2009/12/barely-cooked-scallops-with-tomato-compote-and-champagne-beurre-blanc/#comment-3025 susan from food blogga Mon, 14 Dec 2009 22:51:57 +0000 http://caviarandcodfish.com/?p=2365#comment-3025 This flavors are sophisticated and the presentation elegant. Well done! This flavors are sophisticated and the presentation elegant. Well done!

]]> By: nikolw http://www.caviarandcodfish.com/2009/12/barely-cooked-scallops-with-tomato-compote-and-champagne-beurre-blanc/#comment-3024 nikolw Sat, 12 Dec 2009 22:35:32 +0000 http://caviarandcodfish.com/?p=2365#comment-3024 beautiful. beautiful.

]]> By: Rose-Anne http://www.caviarandcodfish.com/2009/12/barely-cooked-scallops-with-tomato-compote-and-champagne-beurre-blanc/#comment-3023 Rose-Anne Sat, 12 Dec 2009 03:13:11 +0000 http://caviarandcodfish.com/?p=2365#comment-3023 It's fancy cooking over here right now! How fun! I love the picture of your orange pot. Those shots of beautiful cookware in action get me every time. [sighs with pleasure] It’s fancy cooking over here right now! How fun! I love the picture of your orange pot. Those shots of beautiful cookware in action get me every time. [sighs with pleasure]

]]> By: Bren http://www.caviarandcodfish.com/2009/12/barely-cooked-scallops-with-tomato-compote-and-champagne-beurre-blanc/#comment-3022 Bren Fri, 11 Dec 2009 03:53:31 +0000 http://caviarandcodfish.com/?p=2365#comment-3022 ooh wee. my mother loves scallops (she refers to them as marshmellows), so I will most def. mark this and make it for Christmas! Nice work. ooh wee. my mother loves scallops (she refers to them as marshmellows), so I will most def. mark this and make it for Christmas! Nice work.

]]> By: Dolce http://www.caviarandcodfish.com/2009/12/barely-cooked-scallops-with-tomato-compote-and-champagne-beurre-blanc/#comment-3021 Dolce Mon, 07 Dec 2009 17:31:07 +0000 http://caviarandcodfish.com/?p=2365#comment-3021 It looks truly stunning and would make a lovely Christmas Eve dinner! It looks truly stunning and would make a lovely Christmas Eve dinner!

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