Local Hawaii ingredients used with an international flair
Sunday, June 22, 2008
Sunday night repast—Scallops in saffron crème fraîche sauce
A special dinner. Nanette selected almost everything at KCC on Saturday (click pics for larger):
Clockwise from bottom:
Grape tomatoes (North Shore Farms)
Scallops in a saffron crème fraîche sauce with basil chiffonade.
Not pictured: Italian Country Bread (Ba-Le Bakery)
The scallops are sustainably harvested wild scallops from Kokua Market. Crème fraîche is from Foodland Beretania (now kept in the fridge in the R Field Wine section). Everything else is from KCC Saturday Farmers Market (thanks, Ben, for correcting me that the crème fraîche isn’t from the KCC market. I wish… but not yet, anyway).
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