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Spring Salad

Ellen_212162

Blanched sugar snap peas, mint, parsley and thinly sliced shallots over ricotta with seared scallops from Pike Place Market! Oh and rosé, lots of rosé.

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Comments

tshewman

Nice!!! and pleased to see you share with us. So jealous of proximity to Pike's place and such great seafood.

tangma27

I SEE NO SCALLOPS

fisher23

That is yummy. Thanks for sharing with us.

Jawad_Al_Kahwati_288887

@Ellen_212162 I think I'm in love!!! Amazing. You've got quite the eye and I'd say quite the pallet! Brava!

Ellen_212162

Called out! It was the first time I'd cooked them in years and they did NOT have the dark, golden sear on them that I was going for. Next time!

tangma27

There's this website called ChefSteps-I use it all the time. They have the best tips and tricks; here's one on how to cook scallops.

https://www.chefsteps.com/activities/tips-amp-tricks-the-best-way-to-cook-a-scallop

LOL

fisher23

Lol, good one.

Robert_Conn_II_123023

I love you for keeping it real Ellen. We all strive for greatness but sometimes are handed a lemon. Keep on keeping on!

Jawad_Al_Kahwati_288887

The appropriate answer in these instances is "they tasted so amazingly good that I ate them before I got a chance to frame the shot!". I swear that has actually happened to my better meals.

Amos_Schorr_168815

A pallet is what objects are stacked on in warehouses. Palate is the word you're looking for

Jawad_Al_Kahwati_288887

Maybe I just like the way she stacks things. You never really know with me. ;-) haha

Amos_Schorr_168815

I hadn't considered that! Those sugar snap peas do happen to be stacked very nicely.

coryhansen78

Nice. Isn't rosé great? So food-friendly.