Scallops in puff pastry with cider vinegar and dill.  Add/Read Comments

Food just sounds 'better' in French. As dill is added to cider vinegar here, Clotilde throws together Tartelettes de Saint-Jacques à la Mangue, must be something in the air. In France it is mango underlying the scallops. In comparision mine look distinctly under-browned but top a round of puff pastry as do Clotilde's. Henley was bereft of fresh, resorting to roe-less frozen was possibly a mistake in that they lacked much in taste.

No mango for me either, instead a recipe from Rick Stein's Food Heroes. The sauce is a reduction of cider vinegar, fish stock, and butter added in that order. Double cream and chopped dill thrown in to finish. On this occasion the cream languished in the fridge, forgotten, until coffee. Griffin Creek provided a Pinot Gris to accompany.

Scallops in Puff Pastry