We all know how it goes. In life just like in 'blog land' either nothing happens and we're seemingly desperately scraping for some inspiration not sure where it has gone, or suddenly everything happens at once and there doesn't seem enough time or room to share it all.
I still have so much to share about New York, but also some food and craft posts which I have prepared a while back but haven't yet managed to show you. So, I will carry on as the inspiration takes me, in no particular chronological order, enjoy the flow and hope you do too.
This post came together when LeCreuset asked me to try out their new 3-ply stainless steel Sauce Pan. The idea was that I would create two sauces with it, one savoury and one sweet and of course give that saucepan a try along the way. You all know how much I like to play in the kitchen, so of course I jumped at the chance of trying this one out. As I've taken a few too many pictures, I decided to make this a two-part post with the second sauce to feature next week.
This first sauce then is inspired by warm summer evenings, fresh food enjoyed somewhere on a breezy terrace close to the sea and a glass of cold white wine served with it. Fresh scallops seemed perfect for that and I wanted something to complement the taste without overpowering it and for the dish to stay light.
This sauce is more than enough for eight scallops and here's how it's done:
You will need:
- 1/2 shallot
- 1 bunch (around 100g) watercress
- 1 knob of butter
- salt and pepper
- 50ml chicken stock
And here's how it's done:
- Finely chop the shallot and sweat for a few minutes with the butter until translucent.
- Add the watercress and stir until soft and reduced.
- Add the chicken stock, and bring to a boil for just one minute.
- Transfer to a food processor and process until puréed.
- Now put the purée through a sieve to be left with the sauce. Retain the purée.
- Season with a little salt and pepper.
- Prepare (or better still, get the fish monger to) the scallops and preheat your grill.
- Pour a table spoon of the sauce over each of the scallops and add a small amount of the purée on top.
- Put the scallops under the grill for 4 minutes only.
- Serve with a cold glass of white wine.
So, this is my savoury sauce and I hope you like it. The saucepan was a joy to cook with, it feels heavy in the right way and well balanced, I managed to sweat rather than char the shallot and there was no scrubbing involved when cleaning it. I'm looking forward to sharing my sweet sauce with you next week.
Disclaimer: I was compensated for this post, however, opinions, recipes and styling are my own.