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By Linda Gassenheimer and Linda Gassenheimer,Knight-Ridder News Service | March 8, 1992
Scallops are sweet and tender and need very little cooking. In coquilles a la nage (scallops in light wine sauce), the scallops are gently poached in a light wine sauce that will keep them juicy and tender. Cutting the carrots on a diagonal will make them about the same size and shape as the snow peas that give color and texture to the dish.Porcini, or cepes mushrooms, have a wonderful pungence; only a few are needed to flavor a dish. They are delicate and difficult to find fresh,but are readily available dried.
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NEWS
Kit Waskom Pollard | April 25, 2014
In Maryland, one true harbinger of spring is fresh local asparagus. At Mountain Branch Grille & Pub, executive chef Lee Glanville pairs crunchy grilled stalks of the vegetable with seared scallops, bright corn relish and a smoky and savory tomato vinaigrette. The result is a riot of colors and flavors celebrating the return of spring. SEARED SCALLOPS WITH ASPARAGUS, CORN RELISH AND SMOKED TOMATO VINAIGRETTE Serves four Scallops and asparagus: 12 U/10 dry pack diver scallops Salt and pepper to taste 4 Tablespoons olive oil, divided 3 Tablespoons unsalted butter 20 large asparagus spears, trimmed for grilling 2 cups corn relish 1 cup smoked tomato vinaigrette 1. Prepare grill to cook over high heat.
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FEATURES
By DAVE BARRY | November 27, 1994
If you're one of the millions of Americans who are afraid to walk the streets because of crime, you will be pleased to learn that federal law-enforcement authorities have finally decided to take stern action against a shipment of frozen scallops.Really. According to an Associated Press story sent in by many alert readers, these scallops have been named by the U.S. attorney's office as the defendant in a lawsuit entitled "U.S.A. vs. 268 Cases, More or Less, of an Article of Food."The lawsuit charges that the scallops contain more water than federal regulations permit.
ENTERTAINMENT
By Kit Waskom Pollard,
For The Baltimore Sun
| April 17, 2013
Michael's Cafe is nearly 30 years old, but it's still hot. On a recent Thursday night, the Timonium restaurant was hopping. The warm, wood-filled bar was packed, and by 8 p.m., so was the dining room. Since its opening in 1984, Michael's has expanded several times; a current construction project will add an outdoor bar and more seating. Eavesdropping on tables around us, we realized most diners were repeat customers - back, no doubt, for Michael's capable takes on classic American food.
NEWS
By Renee Enna and Renee Enna,CHICAGO TRIBUNE | November 10, 2004
This easy main-dish salad starts with a bag of frozen scallops, which we're seeing more of in supermarket freezer cases. This recipe also takes advantage of in-season produce to enjoy in the waning days of the farmers' market but, obviously, vegetables from your grocer's produce section can be substituted. The salad also calls for a bit of white wine. If you don't typically have open bottles of wine around, and/or don't want to uncork a new bottle for such a small amount, consider stocking your pantry with one or two mini bottles, or boxed wines, which have a shelf life of five weeks to six weeks after opening.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | April 2, 2008
Usually reserved for restaurant dining, scallops are an elegant entree. This recipe for Pan-Seared Scallops With Ginger Sauce is a dish fit for company, yet easy to prepare. About the size of a marshmallow, the bivalve has a mildly sweet, slightly nutty flavor that even those who do not typically like fish usually enjoy. And like fish, scallops are good for your heart. The American Heart Association recommends eating at least two fish meals per week. Scallops are a good source of omega-3 fatty acids, but an even better source of vitamin B-12, which helps the body convert homocysteine, a chemical that attacks the blood vessel walls, into a benign substance.
NEWS
By Robin Mather Jenkins and Robin Mather Jenkins,Chicago Tribune | January 10, 2007
Something about scallops - especially the half-dollar-sized sea scallops - says luxury. Garnish with caviar (even if only domestic) and everyone will feel pampered. It is easy and quick to prepare. This pretty pasta fills the bill. Tip --The best scallops are "dry" scallops, which haven't been treated with sodium tripolyphosphate, which makes them absorb water. But if your fish dealer only stocks "wet" scallops, no matter. Just be sure to pat them completely dry with paper towels before sauteing them.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | January 27, 2007
When good friends who live in Washington telephoned recently to say that they would be in town for several days, I immediately marked a date on the calendar when we could get together. Originally, I had thought that we might dine out, but while testing recipes this past week, I realized that a new dish I had been working on would make a perfect entree to serve four. That recipe was for sauteed scallops dusted in smoked paprika, served atop a mound of saffron and orange-scented couscous.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | May 12, 2007
My 30-something-year-old son is a last-minute person, so I wasn't surprised when he called recently to say that he and his family had decided to drive out from Boston to western Massachusetts for a Sunday afternoon visit. "We'll just have an early supper with you and Dad," he informed me, "then head back." I had no hint that this was in the works but I was delighted at the chance to see him and his wife plus our two little grandchildren. Never mind that I had so much on my plate that I hadn't given a thought to entertaining that particular week.
NEWS
By ERICA MARCUS and ERICA MARCUS,NEWSDAY | July 26, 2006
Advertisements for scallops always indicate "water added." why? I feel that I am paying a hefty price for water. The scallop is the odd man out among mollusks. Clams, oysters and mussels all live close to the shore - you usually don't need a boat to find them. They are alive right up until the moment you shuck or steam them open. But scallops that live in the ocean (i.e. sea scallops) are brought in by boats that spend more than a day at sea. They are usually shucked by the fishermen as soon as they come out of the water, and during the journey to shore - and store - they lose moisture, according to Roger Tollefsen, president of the New York Seafood Council.
SPORTS
By Don Markus, The Baltimore Sun | September 1, 2012
Scott Cusick might not have caught the right species of fish to win a big prize in last month's White Marlin Open, but the 40-year-old New Jersey angler certainly had a memorable — and massive — catch. Cusick set a Maryland state record when he and crew members aboard a 50-foot Viking sport fishing boat hauled in a scalloped hammerhead shark that weighed nearly 267 pounds. The catch was 12 pounds more than the previous record, set in 2009. It wasn't nearly as big as the 500-pound thresher shark that Cusick helped catch about five years ago near Matasquan, N.J. "That's the odd part that this was a state record and the other one wasn't," Cusick said last week.
EXPLORE
By Diane Pajak | August 27, 2012
Chef Celeste Gebler reflects: Earlier in my career … when I had to cook for myself … I created this dish because it only used one pan and it incorporated all of the basic food groups in one meal. Back then all I could afford was chicken, so that is really how it was born. At Luna Bella we use shrimp and scallops because this dish works well with any protein. We believe you eat with your eyes first, and this dish is visually beautiful. Shrimp and Scallop Rose Marie Ingredients: - 3 U10-15 shrimp, peeled and deveined - 2 U10 sea scallops dry packed (not packed in water)
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | November 13, 2011
Ellen Delson from West Palm Beach, Fla., was looking for a recipe she had many years ago but lost for making scalloped potatoes on the grill. She doesn't remember the exact ingredients or method, but she recalls that thinly sliced potatoes, onions and mayonnaise, in addition to some other ingredients, were combined, wrapped in aluminum foil and cooked on the grill. I did not receive any responses to her query, but I thought it sounded like a dish worth researching and testing.
ENTERTAINMENT
By John Houser III, Special To The Baltimore Sun | June 16, 2011
It was a roaring hot day, and the dark, cozy bar and dining room inside One-Eyed Mike's was packed. "It's an hour wait if you want to be seated inside," a bartender said. "We can seat you immediately outside. " That was fine with us — the dining area at One-Eyed Mike's is open and bright, and feels like a garden party. The atmosphere is certainly worth a trip. But it's hard to say the same for the food. Hidden off Broadway from the rest of Fell's Point watering holes, One-Eyed Mike's serves an older crowd — despite its pirate theme.
ENTERTAINMENT
By Rob Kasper, The Baltimore Sun | February 24, 2011
I must confess that until I visited Umi Sake, my image of sushi eaters was that they were young, svelte jet-setters. Not here. At Umi Sake, sushi is mainstream America. There are families with small children, plus-size people out for an evening, as well as eaters who do indeed look like members of the svelte set. They fill this Cockeysville restaurant, a low-rise building squeezed between a gas station and a Mercedes-Benz dealership on York Road. There is a small bar and lounge, as well as two good-size dining rooms with low ceilings and white wallpaper.
ENTERTAINMENT
April 5, 2010
Spring officially arrived, thank goodness. We're ready for the bounty of herbs soon to come. Happily, a recent meal at T'afia, an eclectic restaurant in Houston, made our herb-loving hearts beat faster. Chef Monica Pope served a mound of red quinoa with quickly seared scallops and an herb-laden sauce that we nearly licked off the plate. We started garden-planning immediately: flat-leaf parsley for flower-bed borders everywhere. Plenty of pots of tender cilantro near the back door for easy kitchen use. The inspirational sauce, a Moroccan staple known as chermoula, uses lots of parsley and aromatic cilantro.
NEWS
By KATE SHATZKIN and KATE SHATZKIN,SUN REPORTER | May 14, 2006
John Walsh, executive chef at Chef's Expressions, says he and owner Jerry Edwards came up with this recipe after tasting a sauvignon blanc with hints of green apple and clove. "We thought the scallops would go great with it," Walsh says. "The beurre blanc just brings it all together." SCALLOPS IN CLOVE BEURRE BLANC MAKES 6 TO 8 SERVINGS 20 to 24 giant scallops with attachment muscle removed (about 1 1 / 4 pounds) flour for dredging sea salt and white pepper 1 pint heavy cream 12 whole cloves 3 sliced shallots 1 / 2 pound butter (divided use)
NEWS
July 1, 2001
My grown son has become so enamored of cooking that he often telephones to tell me of new recipes he has tried. A few weeks ago, he described a delicious scallop dish he had made several times. I was intrigued with the idea of this simple seafood dish and congratulated Michael on his creativity. That's when I learned that another young man and aspiring cook, Mark Phillips, my son's work colleague and fellow rugby player, had come up with the idea for this tempting fish entree. A few days later, I prepared the gratins for my husband and me. My spouse -- not an enthusiastic fan of scallops -- couldn't down them fast enough and asked when we could have them again.
NEWS
By Susan Gvozdas and Susan Gvozdas,SPECIAL TO THE SUN | August 21, 2008
It happened in an instant. Dave Hartung was driving home from work the day after Christmas when a car darted from the shoulder of Interstate 97 and across two lanes to reach a ramp to U.S. 50. The vehicle smashed his car. While describing the crash to state troopers, Hartung now realizes, he was in shock. He went home to Severn and only in a few hours did he realize he was in pain, he said. At the hospital, doctors found that the accident had crushed four vertebrae in Hartung's spine and partially severed his spinal cord.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun reporter | May 21, 2008
Simply Organic By Jesse Ziff Cool The Organic Food Shopper's Guide By Jeff Cox Wiley / 2008 / $17.99 This green and white paperback, small enough to tuck in your reusable market bag for reference, is a more practical guide to the nuts and bolts of buying organic foods. It's organized by item, and each has easy-to-spot information on its season; buying, storing and preparing it; and how much it benefits you to seek out an organic version. There's a handy section on how and why to buy organic wine, and a resource guide for learning more.
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