RECIPE: May I urge you on this one again? REC: Scallops with melted leeks & tarragon caper butter

RECIPE:
M

Marg CDN

Well-known member
The garden is abounding with herbs right now, so the moment is perfect, and so is this recipe. It takes lots of pots but YIKES! it is just heaven. We gave it 12 out of 10, whereas the last time I made it, it got only 11/10.

I have posted it before, but that never stops me. It takes a large assortment of herbs and although it may seem a bit too much, it really works.

I completely omit the last step involving the extra butter. It sure isn't necessary, neither for my hips nor for our arteries.

I want to serve this to company some day so have to experiment with making some of this in advance.

http://www.epicurious.com/recipes/food/views/SCALLOPS-WITH-MELTED-LEEKS-AND-TARRAGON-CAPER-BUTTER-107058

 
This is one I copied but hadn't tried yet... and I would use that same fry pan for everything!

 
If I counted correctly it wants you to dirty 4 pans when one will do.

I think this was written with my hubby in mind. The man can dirty every pan in the kitchen to heat up a can of tomato soup.

But it is a pet peeve of mine, when recipes are written using several pans when one will do. It deliberately complicates the recipe.

And yes, I admit it, I have to keep a can of Campbell's tomato soup on hand so that when he has a craving he can have a grilled cheese sandwich with tomato soup "just like mom made it".

 
All the sauteing steps can be done in the same frying pan... the sauce I'd do in a saucepan.

 
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