It is difficult to find dry sea scallops.  Typically, stores stock wet (bright white in color rather than pinkish). So often, we don’t get a good sear and a wonderful, golden crust.  Many recipes call for dusting with flour to cheat the technique. Flour isn’t needed!  

Bretonne Sauce is a warm, French emulsion sauce similar to Hollandaise.  This is a knocked back version of the classic French sauce.  Quicker. Easier. Still fabulous.  I served with pan-fried trout, but it’s applications are endless.  

Grilled wild-caught cod, Tzatziki, hummus and mixed field green salad wrap.
Preparing good food that your family will eat doesn’t have to be that hard.

Grilled Whole Red Snapper. Done! 🤗 I decided (because I prepped Tzatziki for the week)to find a Greek inspired recipe. The most daunting moment was halfway through grilling, I realized I had to SERVE the fish...well I was not the waiter in Julia & Julie deftly removing fillet from bone, but it wasn’t a disaster so I’m calling this a cooking adventure WIN (and the kids all ate it too).

Poached Salmon: so easy with a simple trick....not many have a specialized fish poacher; and I don’t know about you, but I can’t wrap a present let alone fold a paper parchment pouch 🤣😳🤫....And so we have foil to the rescue🙌🏻🙌🏻🙌🏻.

I would love to make creamy Buerre Blanc on the regular, but my life just won't cooperate. So, here is my "sorta" Buerre Blanc. All the flavor, much quicker to make and you don't have to stress about the sauce breaking (it's already broke).

Just walked in at 7pm from a wonderful, lazy afternoon with my girlfriends at Avondale Brewing! Got home and threw together this amazing Greek Baked Cod with Lemon and Garlic. Wish I could take credit for this but it comes from one of my go to blogs: themediterraneandish.com Her food is fabulous and quick! 

So years ago @iris_turn41 made this for us during a trip to St Simon’s. It has forever been named “beach shrimp”. It’s quick. One dish. Total crowd pleaser!