Comments on: Caramelized Bay Scallops with Clementines, Capers & Cauliflower Puree

By: David Lee

David Lee — Tue, 24 Feb 2009 09:44:00 +0000

Wohh.. so yummy item. I love all the item. But all the item are ne w for me except top item. Let me try to make these food.

By: cook eat FRET

cook eat FRET — Sun, 21 Dec 2008 22:57:00 +0000

i recently did scallops on a cauliflower puree with an apple sauce

now i must do yours – soon. minus the butter. i must go there… apologies in advance. but i know you understand.

By: Jeff

Jeff — Wed, 10 Dec 2008 16:05:00 +0000

I don’t use scallops as much as I should and that is a shame. Hmm…maybe I can get them in sometime this week.

By: glamah16

glamah16 — Wed, 10 Dec 2008 04:41:00 +0000

I havent has scallpos in a while. Love the flavors going on here.

By: peter

peter — Wed, 10 Dec 2008 03:38:00 +0000

I bet the sweet scallops on the cauliflower were amazing. Chapeau.

Word veri is “cratiot” which should be a French word if it isn’t.

By: Zen Chef

Zen Chef — Tue, 09 Dec 2008 04:00:00 +0000

Thank you all for your kind comments!

Steve, you’re right. 5 minutes is a little much. Probably 2 or 3 minutes tops. I will edit the recipe.

Snugs, I’m happy it worked out for you! You’re now officially a pasta snob. haha. How does it feel?

Manger la ville, if you’re in NY there’s Citarella, Grace’s Market, Pisacane… Send me email if you have hard time finding them.

By: Manger La Ville

Manger La Ville — Sun, 07 Dec 2008 22:11:00 +0000

Looks so good. Just a great combination of flavors. May I ask, where did you go to find the scallops so fresh, or is this an industry secret?

By: snugs

snugs — Sun, 07 Dec 2008 01:55:00 +0000

I had to come back and tell you that I got my pasta maker and finally had time today to try it out, so I spent the day today making your butternut squash ravioli recipe- it turned out fantastic for my first attempt making pasta! Not quite as pretty as yours, but very tasty. Thank you so much the detailed instructions, you made it very easy for my first try!

By: Emily

Emily — Sat, 06 Dec 2008 21:01:00 +0000

You're a madman and I love it. I want to get inside your head and take all of your great ideas.

That's kind of creepy, and I'm sorry about that.

This looks wonderful! Yes, I've been craving your ravioli. Honestly, I haven't stopped thinking about it.

By: Vin de la Table

Vin de la Table — Sat, 06 Dec 2008 20:23:00 +0000

Cauliflower is so underrated as a vehicle for cream and butter.