Côté Table, End of March Recipes

Côté Table is a source of comfort. It is especially savoured  in the company of people that you love. First these spring Leek Vinaigrette & Parmesan, then the Pan Seared Scallops in a Creamy Sauce that is a culinary classic. Today’s unavoidable recipe is the Marbled Brownies !

Spring Leek Vinaigrette & Parmesan

Spring Leek Vinaigrette & Parmesan / Poireaux Vinaigrette & Parmesan

Pan Seared Scallops in a creamy Sauce

Pan Seared Scallops in a Creamy Sauce / Poêlée de Pétoncles à la Crème

Marbled Brownies Marbled Brownies / Brownies Marbrés

Côté Table, tout repas est source de réconfort, surtout en compagnie de personnes qui nous sont chères. D’abord les Poireaux Vinaigrette & Parmesan puis la Poêlée de Pétoncles à la Crème qui sont un classique incontournable. Enfin, les Brownies Marbrés, un dessert classique, revisité mais tout simple et juste délicieux avec un clin d’oeil à toutes mes amies américaines !

Pan Seared Scallops in a Creamy Sauce

Côté Table, with its recipe of Pan Seared Scallops in a Creamy Sauce is the ideal solution when lack of time to make the purchases of the evening. These small seafood are delicate, easy to cook and very digestible.

Pan seared Scallops in a Creamy Sauce

Here is what you need to make this recipe of Pan Seared Scallops in a Creamy Sauce for 4 people

  • 600 g frozen scallop nuts
  • 200 g basmati or Thai rice
  • 150 g of frozen broad beans
  • 40 g of butter
  • 150 ml of liquid cream
  • Salt and freshly ground pepper
  • 1 small bunch of parsley or chervil, chiseled.

Now, here are the few steps to follow when preparing these Pan Seared Scallops in a Creamy Sauce.

Put the frozen broad beans in boiling salted water for 3 minutes then drain and set aside. In a large saucepan, boil 1/2 liter of salted water. Pour the rice, stir and cover to cook for about 10 minutes on very low heat.

In a large frying pan, sauté thawed scallops with half the warm butter, 30 seconds on each side. Set aside.

Add the cream to the pan and allow to thicken for 2 minutes. Add the broad beans and then the scallops. Stir and reheat for 30 seconds.

Season the rice with the remaining butter and half the chopped parsley. Place the rice in the center of 4 hot plates. Pour over the scallops, sprinkle with the remaining chopped parsley and serve without waiting.

Côté Table, February Recipes

Today, Côté Table is coming back first, with a Seafood Broth with its Small Vegetables. Then, The Spinach Triangle Pie is an easy and seasonal recipe, thanks to the Spinach. Finally, to end this menu nicely, with a blink to the French well known Liquor, give this Persimmon & Cointreau Cream a try.

Nage de la mer aux petits legumes

Seafood Broth with its Small Vegetables / Nage de la Mer aux Petits Légumes

Chaussons aux Epinards

Spinach Triangle Pies / Chaussons aux Epinards

creme de Kaki & Cointreau

Persimmon & Cointreau Cream / Crème de Kaki & Cointreau

Aujourd’hui, Côté Table revient avec tout d’abord une Nage de la Mer aux Petits Légumes. Ensuite on poursuit avec des Chaussons aux Epinards, jolie façon de poursuivre le repas et de saison. Enfin, cette Crème de Kaki & Cointreau vous permettra de vous faire plaisir avec sa petite note alcoolisée et sucrée…