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Range Gourmet

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        ^BNanette^K^H (Gone but not forgotten) 1946-2020


                   Email: nanette@freerangegourmet.com

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):

Veggies

Clockwise from bottom:

Grape tomatoes (North Shore Farms)
Red bell pepper (Pit Farm)
Celery (Pit Farm)
Tatsoi (Ma`O Organic Farm)
Radishes (SKA Tropicals)
Japanese “kabu” turnips (Ma`O Organic Farm)

ScallopsScallops 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).

Yum!



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