How To make Luxe Bay Scallop Stew
1/4 c Olive Oil (Ext.Virg. pref.)
1 Lg. Carrot*
1 Med. Onion
1 Fennel Bulb * **
1 Large Leek, white part only*
6 cl Garlic, peeled & sliced thin
1/8 ts Saffron threads
4 c Fish broth ***
1 tb Fresh Basil
1 tb Dill
1 tb Tarragon
3 tb Wine Vinegar (Champagne
-preffered, more to taste) Salt & Pepper to taste 2 oz French Green Beans, blanced
- & cut into 1-1/4" peices 1 Med. Potato (new or red)*
1 Sm. Tomato, Seeded *
3/4 lb Bay scallops
[ * peeled and cut into medium dice] [ ** stalks and outer layer removed, then cut into medium dice] [*** may substitute 2 cups clam juice plus 2 cups water] I. Tie fresh basil, dill, and taragon in cheesecloth. Save a little extra for garnish II. Heat olive oil over low heat in a large saucepan with carrot, onion, and fennel. Stir occasionally until vegetables are softened but not brown. Add leek, garlic and saffron and cook and stir until soft. Add fish broth and herb sachet. Bring both to a simmer, cook for 5 minutes, then add vinegar and season to taste with salt and a little cayenne. Strain 2 cups of broth into a small saucepan. Reserve the remaining broth and vegetables. III.Meanwhile, heat water in a small saucepan. When it boils, add 1 tablespoon salt and green beans. When just tender, transfer then to a bowl of cold water with a slotted spoon. Add the diced potato and cook until just tender. Drain. Prepare tomato. (Recipe may be done ahead to this point.) IV. To finish the dish, divide the green beans, potato and tomato among six soup bowls or plates. Reheat the broth and vegetables. Heat broth in small pan. When it simmers add the scallops. Cook only a minute or two, then portion oout the vegetables and broth. Add scallops and their broth. Garnish with a sprinkling of coarsly chopped basil, dill, and tarragon. Serve at once. ~from the Luxe (24 E. 21st St., NY,NY), chef Nick Laakkonen Chicago Tribune Magazine, Mar. 21, 1993 posted by Bud Cloyd
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BOUILLABAISSE | FRENCH FISH STEW - Instant Pot
Here's a simple and easy recipe for Bouillabaisse, a French fish stew, prepared in the Instant Pot pressure cooker. Elegant enough for a dinner party and simple enough for an everyday family meal. Perfect for these cold, winter days!
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SHRIMP BOIL | Instant Pot
Make your own amazing shrimp boil at home with homemade old bay seasoning and butter sauce. Save your money and treat your family to this easy recipe, made in the Instant Pot electric pressure cooker.
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新年第一支影片是運用肉燥的食譜。今年將以省時又省錢、健康料理爲主題,與大家分享各種各樣的內容。特別是覺得越來越多的人因物價暴漲,而從吃外食轉向在家做飯。在家簡單得做美味佳餚既省錢又健康，又可以得到求生能力（笑），最重要的是如果家人說好吃，也會意識到自己做飯是多麼有趣的一件事，所以我想製作激勵大家做飯的影片。
今年也請多多關照了。
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In the Kitchen: Scallops with Butternut Squash Risotto
Chef Andy Pyle from XO Cafe shows us how to make their New Bedford Sea Scallops with Buttenut Squash Risotto
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.