Seared Sea Scallops with Browned Butter Caper Sauce

Seared Scallops with Browned Butter and Capers on Simply Recipes

A beautifully seared scallop is a delight to behold and a pleasure to eat. It can be just a little challenging to accomplish though. First, you need to start with good quality “dry packed” scallops, or natural scallops, not “wet packed” that are soaked in preservatives. The scallops should be fresh and sweet smelling, not fishy, or you are buying scallops that are past their use-by date.

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Hello Italian Food Forever Friends!

April is just around the corner and I know many are really looking forward to spring finally arriving after a long winter. In fact, I just spoke to family in Canada yesterday who said that snow was still on the ground! I personally love spring produce and am anxiously looking forward to picking artichokes, fava beans, spring onions, and peas from our own garden back in Umbria in just a few weeks.

The photo this week is the view from our property looking towards Perugia. I can't wait to enjoy that view again!

Fig & Hazelnut Spiced Biscotti
I have written in the past that my husband loves biscotti and that I consider it my job to keep his biscotti jar full. I have been negligent in my biscotti making recently and the poor jar has sat empty for a couple of months. This week guilt finally took over and I got busy making a new batch of biscotti. Since we are leaving for Umbria in just 6 weeks, I am trying my best to use up the ingredients in my freezer and pantry that will spoil so I pulled out a bag of hazelnuts I had stored in my freezer from Christmas. I also found a package of dried figs in my pantry, and set about making these biscotti. Get The Recipe......

Roasted Eggplant & Sun-Dried Tomato Spread
Having lived in Italy for many years, we tend to be very picky about Italian cuisine and rarely go out to eat at local Italian restaurants in North America because we are too often disappointed. One exception is Osteria Tulia in Naples, Florida. I have enjoyed many meals at Osteria Tulia, and one of my favorite items they serve is a sweet eggplant spread that they serve with bread once you have been seated. After the first time I tasted this very delicious spread I knew I had to make it at home. Not knowing Tulia's recipe, I went about experimenting on my own, and I think I have come pretty close. Get The Recipe......

Whole Wheat No Knead Bread
I love making my own bread at home, but for some reason I haven't baked a loaf of bread since Christmas although I do bake focaccia of some type every week or so. I recently planned to make a delicious Roasted Eggplant Spread that really needed to be served with some good crusty Italian bread so I got out my bread making tools. I discovered the "no knead" bread making method a couple of years ago and do choose this method often for making good crusty, artisan style bread at home. Get The Recipe......

Oven Roasted Vegetables With Farro & Oranges
I first discovered farro on a past trip to Umbria many years ago and it was truly love at first bite. If you are unfamiliar with farro, it is an ancient grain that has made a comeback in recent years and is a typical ingredient used in Umbrian kitchens. Farro looks somewhat like fat brown rice but it has a chewy, slightly nutty flavor that is delicious. In Umbria farro is typically used in soups, salads, or as a side dish. Farro can be used in place of Arborio rice to create risotto, and it is ground into flour and used in everything from desserts to artisan bread. Get The Recipe......

Slow Braised Beans & Greens
This is a classic Italian vegetable dish that is very inexpensive to prepare that originated from "cucina povera". For this dish I bought a bag of dried chickpeas, a can of chopped imported tomatoes, and a bunch of Tuscan kale. To flavor the dish I added some diced onion, chopped hot red chili, and minced garlic along with some pancetta and created a large pot of tasty goodness. Get The Recipe......