Comments on: Bay scallops in basil cream sauce

By: syrie

syrie — Mon, 23 Jun 2008 19:34:25 +0000

Looks wonderful. I haven’t been game enough to try cooking scallops as yet but your recipe is inspiring me to finally do so.

By: Marc

Marc — Sun, 22 Jun 2008 14:49:52 +0000

Thanks Ginny, I’ve added you to the list.

Joanna, I can’t blame you, I’m really not a picky eater and even I have trouble with it. The amount in this recipe isn’t too crazy, but if you want to be on the safe side, just leave it out.

Manggy, wow I didn’t know there were so many licorice haters out there:-) Around where I grew up I thought I was a freak for not liking it.

Noble Pig, mostly Pinot Noirs, I got a few bottles at Domaine Drouhin and few at Domaine Serene (the 2 farms Pinot is amazing). As much as I live Russian River Pinots (Navarro and J are amoung my favourites) I have to say the Willamette ones where a refreshing change.

Thanks Laura, glad to hear I’m not the only one that’s not into licorice. I’ve added you to the list.

Thanks Maybelles mom, you’re on the list:-)

Kate, you’re on the list. As for seafood, a lot of people I know that don’t like seafood just haven’t had fresh seafood (understandable if you don’t live near the water). You could try making this with chicken though:-)

We Are Never Full, “I don’t feel like cooking much” really translates to “I’m not feeling very creative today”.

Grace, lol “cream sauce on an old shoe” I’ll have to remember that one!

Diva, thanks, I’ll let you know when the site is fully operational.

Peter G, you’re on the list, it’s more-or-less done but I’m waiting till we have 1 more piece of functionality before I announce it to more people.

Thanks Kevin!

Michelle, I’m a fellow licorice hater, but I have a huge bottle of Pernod (which I can’t drink), so I’ve been trying to find ways to use it 1/2 tsp at a time.

Thanks Sharon, airport food is unfortunate… Hope you had a good trip:-)

By: sharon

sharon — Fri, 20 Jun 2008 21:12:39 +0000

Bringing back wine and a sunburn aren’t the worst things you could bring back from vacation, huh? Love the beta site.

This photo is seriously making me drool. I’m starving at the airport and I’m currently faced with Pizza Hut & Burger King. Yuck.

By: michelle @ TNS

michelle @ TNS — Fri, 20 Jun 2008 14:10:02 +0000

i loathe licorice, but i might be able to get behind the pernod.

once we were making scallops and had no wine around to deglaze the pan. but we did have…maker’s mark. and it was de-frigging-licious.

By: Laura @ Hungry and Frozen

Laura @ Hungry and Frozen — Fri, 20 Jun 2008 01:06:32 +0000

oh yeah and sign me up as a beta tester. I have no idea what that means but am keen as

By: Kevin

Kevin — Fri, 20 Jun 2008 01:01:25 +0000

That looks good! That cream sauce s one of my favorites. The addition of the anise flavoured liqueur sounds interesting. I will have to try it.

By: Peter G

Peter G — Thu, 19 Jun 2008 22:16:09 +0000

Love licorice in all its different forms. Very inventive yet again Marc. Good luck with the tastespotting idea. I’m sure you’ve sen a few of the other variations around the net. I’d be happy to be a beta tester.

By: diva

diva — Thu, 19 Jun 2008 16:35:11 +0000

looks gorgeous. i find anything licorice-y a little dodgy although i’m always willing to try pity on the sunburn, hope it cools down into a nice tan! fingers crossed.

good luck on that project. if you need any help, you’ve got an extra pair of hands here.

By: grace

grace — Thu, 19 Jun 2008 16:21:23 +0000

first of all, your picture site is awesome and i’m thrilled to be testing it.
secondly, you could put cream sauce on an old shoe and i’d lick it off. good stuff.

By: We Are Never Full

We Are Never Full — Thu, 19 Jun 2008 13:54:49 +0000

i love that ‘i don’t feel like cooking much’ translates into a beauty like this!! most of the time, when one doesn’t feel like cooking they bust out the grilled cheese or head to the nearest restaurant! good luck w/ the tastespotting idea. i’ll help out if need be.