Warm Scallop Salad with Corn, Nectarines, and BasilAnother Haiki French Fridays with Dorie Post

Make some lime dressing

Prepare corn and tomatoes

Then sear some scallops

What is a coulis?

A fancy word for puree

This one has basil

Cook a nectarine?

You ask the question, but no!

It really tastes good.

Three, four, five, or more...

How many scallops to eat?

I will eat them all

As far as I'm concerned the best reason to cook scallops at home (as opposed to ordering them at restaurants) is that you can eat more than the usual piddly amount most restaurants will plate for you.  I get it that these are expensive delicacies but I am usually found wanting for more after my plate is done.

My adaptation here provides for actually cooking the corn.  It must be another of her madcap Parisian proclivities, using raw corn, but it is something I don't prefer.  Even when I'm in Paris.  I also reduced the number of servings since I was cooking for one tonight.   Scallops are expensive even when you are cooking them at home!   

Even so, what should have been enough for four provided nicely for two: myself last night, and my lunch today.  Finally enough scallops for dinner!   

Warm Scallop Salad with Corn, Nectarines, and Basil
Adapted from "Around My French Table" by Dorie Greenspan

Tomato Cheese TartsHaiku French Fridays With Dorie

I love puff pastry

Miracle in the freezer

Won't be without it.

Makes easy desserts

Appetizers are a snap

It works like magic

Tomato bounty

Calls out for mozzarella

Caprese on puffs!

30 seconds less than burn

'Was worried but remembered:

Toasty puffs taste great.

Once again Dorie Greenspan shows us that when you have a package of frozen puff pastry in your freezer you are more than half way to an easy meal.   (Or at least an easy appetizer. )  

This time Dorie shares her technique for turning this "might as well buy" item into a simple and tasty tart crust that you can top with just about anything you've got handy.   This time of year I am lucky enough to have plenty of tomatoes handy so this French Friday's With Dorie assignment came at just the right time.

Snuggly pressed between two baking pans the puff pastry is prohibited from puffing so it gets brown and crispy.   And good.

Tomato Cheese Tarts
adapted from Dorie Greenspan's "Around My French Table"