Skip to main content

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


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!

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

      Delete
  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!

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

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

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

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

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh