We love making sea scallops when they are in season - from mid September to January. Especially when we find them in the shells - they are a bit tricky to clean but as they are so fresh and delicious, all the hard work pays off! Once you’ve cleaned your fresh scallops, pat them dry and let them come to room temperature, out of the fridge for at least 30 min. Heat a couple of teaspoons of high heat flavorless oil, such as organic cold pressed sunflower or avocado oil in a st

This is a lovely summery dish which can be made in advance and served cold. It combines fresh tomato coulis with lightly seared layers...

My rich elevated version of this famous Provencale dish is delicious and easier to realize than you might expect. The origins of...