Friday, July 3, 2015

Weekends in a French Kitchen: Scallops with Brown Butter & Capers


Weekends in a French Kitchen (click to read about the project: here) is launching this week.  And if you're game, I'm including affiliate links to the cookbooks at the bottom of the post.

Special thanks to the project organizers: Alice of A Mama, Baby and Sharpei in the Kitchen, Christy of Confessions of a Culinary Diva, Tammy of Telling Stories from Chez Nous, and Emily of Blue Bungalow. What a fun, fun project they have designed. Join us.

This week's selection from Daniel Boulud and Dorie Greenspan's cookbook - Café Boulud Cookbook - is Skate with Brown Butter and Capers. Here are the Tips and Tricks for this recipe from the team leaders.

I have never actually had skate, so I was very excited to try it, for the first time, and this great, summer recipe. Skate ranges on the sustainability list based on location of catch and method of catch. Click for the Seafood Watch recommendations and just be sure to ask your fish monger how it was caught!

But, in the end, I was foiled. There was no skate to be had in my part of the peninsula. My fish monger suggested scallops and I did remember reading years ago that unscrupulous sources were selling skate cut into circles and selling them as scallops. Scallops it was.

You'll find this recipe on page 50 of the Café Boulud Cookbook...we will not be posting the actual recipes on our blogs.


My Thoughts...
This was a wildly simple, yet incredibly luscious recipe. Where Boulud suggests serving this with boiled potatoes, I served them with mini baked potatoes topped with a Homemade Nasturtium Compound Butter.


My husband declared enthusiastically, "I like this project. Whatever it is you're doing, I like it!" If I can ever find skate, I will definitely try it as written. Until then, I can certainly see this dish becoming one of our easy, favorite dinners.

Skate Fish with Brown Butter & Capers Roundup
Peggy from Pantry Revisited
Cindy from Cafe 503
Rebekah from Making Miracles
Steve from Victorian Pantry
Kate from Kate is Cooking
Emma from Blue Bungalow


9 comments:

  1. I was foiled on the skate as well and didn't have time to order it in because I just found out about the group on Thursday. Someday I'll order the skate in and make it that way as well as this was an easy and delicious recipe worthy of repeat. Your little potatoes are so cute done that way...I'm all about the cute in food. :-) Nice photo...I was relieved to see you had as many capers as I did as when I looked at my photo I thought maybe I had measured them incorrectly, so big relief to see you had a lot, too. I love them!

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    1. We love capers, too! So, I was excited to see so many used at one time.

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  2. I was fortunate one of my local markets was willing to order it in. The nasturtium butter sounds amazing! will you be posting that recipe? So glad your spouse likes the project - mine has been chomping at the bit since last December for me to start it!
    Happy 4th of July!

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    1. Nice! Christy, the title to the nasturtium butter is a hyperlink to the recipe.

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  3. Scallops is a creative sub! I could not find skate here either so i used tilapia. Love your potatoes!

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    1. Thanks, Peggy. We loved everything on the plate! Glad to be part of this project with you.

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  4. Great idea to use scallops. I used flounder here since no skate either.

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  5. I love scallops and would think this recipe would work well with them!

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  6. ok, the homemade compound butter was a first for me - nasturiums??? :) you are a kitchen goddess, Cam! ;)

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