Fresh Scallops

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Now is the time, Now is the season. It is the fresh scallop time of year.

For our first scallop dish we made a fettucine, aioli and dill pasta. We made it the easy way, just added a bit of “Cotterill and Rouse” aioli and dill sauce (4 tablespoons) to the pasta before serving.

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The scallops were fried lightly in oil and a little bit of butter.

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It took about 10 minutes and worked really well, the light sauce was a nice highlight without being so strong that it overwhelmed the subtle scallop flavours.

Scallops are still expensive though. This meal cost $7 per person (7 scallops each).

Vegetarian Hash Stack

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A vegetarian hash stack is a great Sunday brunch idea, especially when you’re trying to find the middle ground between fruit salad and a full on heart attack producing traditional big breakfast.

Hash Stack

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Ingredients (per person)

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Layer the ingredients, trail a line of pesto and aioli sauce across the stack. Serve with avocado pieces on the side.

Simple, Yum.

Enjoy, Kim.

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