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01/02/2001
Seared Scallops with Butternut Squash
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
Issue #45
10/18/2011
Seared Scallops With Finger Lime Beurre Blanc
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
Issue #142
03/18/2002
Softshell Crabs à la Meunière
This is an American original based on the classic French technique of coating seafood with flour (à la meunière means “in the style of the miller’s wife”), frying it in butter, and serving it in a brown-butter sauce.
Issue #19