Dinner
8856 recipes found
Seafood Pie
Lobster and Scallops In Court Bouillon
Bay Scallops Provencal
Monkfish Medallions With Cranberries
Roman Lamb
Scallops in shallot sauce (Coquilles St.-Jacques Bordelaise)
Bay Scallops With Scallions And Sesame Seeds
This simple recipe, adapted from David Paultstich, the chef at The Mark Hotel in New York, calls for just five ingredients – the best bay scallops you can find, butter, scallions, lemon juice and toasted sesame seeds. The gentle bite of the scallions and the tang of the lemon complement the natural sweetness of shellfish while a shower of sesame seeds adds a nutty, delicate crunch.
Monkfish Roasted With Herbs and Olives
Firm-fleshed fish can be described as "meaty" — monkfish fits this category — and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it’s fine to use just one type of olive, of course, and go pit-free throughout — it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.
Monkfish Terrine (Terrine de Lotte)
Chicken With Lemon And Ramps
Sam Hayward's Pasta With Goat Cheddar And Smoked Mussels
Coquilles St.-Jacques Portugaise (Scallops With Peppers and Capers)
Seafood Paella
Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When the paella is removed from the oven, the rice should be slightly underdone. A tent of foil is then placed on top, and the paella allowed to rest at least 10 minutes, so the rice can finish cooking.
Strawberry Granita
Coquilles St. Jacques Niçoise
Quail and Lentil Casserole
Coquilles St.-Jacques With Tomatoes
Ramps and Potato Soup
Here’s something a little unusual to do with the ramps that pop up at the farmers’ market in the spring. Sauté them with some potatoes in bacon fat — always a good idea — and then simmer in chicken broth with some spices until done. You can mash up the potatoes a little to lend a smoother texture to the soup, or not. Either way: springtime deliciousness!
Quails Roasted With Bacon and Foie Gras
Grilled Monkfish Brochettes With Orange-Butter Sauce
Peaches Macerated With Balsamic Vinegar And Pink Peppercorns
Bay Scallops With Fennel, Endive And Rosemary-Orange Caramel Glaze
Blackened Quail With Watercress Sauce