Tag: Scallops

Seared Scallop and Miner's Lettuce Salad

Seared Scallop and Miner’s Lettuce Salad

Dinner was my responsibility on this particular evening, and how does one follow a brunch where just “tasting” a little of everything adds up to a gargantuan meal? We had leftover miner’s lettuce from the Saturday market and Vic wanted to use that up. When he asked what I planned to make, all I said was, “Scallops with miner’s lettuce!”

Utilizing a seared scallop recipe from Fine Cooking Magazine and building a salad made for a delicious and light Sunday dinner.

May 12, 2010 | 2 Comments More
Thai-inspired Martini Is a Toast to the Sea — and to Oregon

Thai-inspired Martini Is a Toast to the Sea — and to Oregon

One of the things that I love about living in Oregon is the bountiful and fresh seafood available. Another is that the state embraces Pacific Rim cultures. As an Asian-American who has lived lots of places in the U.S., I’ve found it one of the most welcoming places to be. With our love of the […]

March 31, 2010 | 5 Comments More
Roasted Acorn Squash Purée with Seared Scallops

Roasted Acorn Squash Purée with Seared Scallops

Going shopping for dinner without a set plan can be a dangerous thing — at least for some people. For me, it reminds me of shopping the open-air markets in Bangkok as a child. My mom and I would roam the market to see what was fresh and then decide on the spot what to buy […]

January 24, 2010 | 2 Comments More
Give Thanks for the New Allison Inn and Spa — Especially for the Restaurant's Butternut Squash Soup

Give Thanks for the New Allison Inn and Spa — Especially for the Restaurant’s Butternut Squash Soup

Our usual holiday group scattered this year leaving us to fend for ourselves on Thanksgiving. No problem! We began dreaming about our options of letting someone else pamper us with dinner at favorite restaurants that we visit on special occasions. That’s when we thought of Jory Restaurant, a new one for us. Fortunately we called in time to score a 7 PM table at the newly opened restaurant in the equally new Allison Inn and Spa in Newberg, Oregon. It was a wise choice. Our expectations were met with traditional Thanksgiving fare carried out with the creative touches of Executive Chef Nathan Lockwood and served with relaxed, friendly attention.

December 8, 2009 | 9 Comments More
Shrimp, Scallops, Clams, Mussels and Potatoes Steamed in Belgian-style Ale

Shrimp, Scallops, Clams, Mussels and Potatoes Steamed in Belgian-style Ale

Vic and I were served this dish as an appetizer at The Brewer’s Art in Baltimore some years ago. It impressed us so much that we asked for the recipe. No dice! Realizing that steaming these ingredients wouldn’t be too difficult to re-create, we then begged for advice on which ale to use. A Belgian White was the curt reply. We dined at this well-known Baltimore spot frequently and surly service was never the norm. As a matter of fact, when creating the link to their site for this article, I learned that Esquire magazine had named them the #1 bar in America. For the record, Portland’s Horse Brass Pub was #5.

November 30, 2009 | 2 Comments More
A Little Fusion Makes for Fun Libations and a Twist on Scallops

A Little Fusion Makes for Fun Libations and a Twist on Scallops

I thank my lucky stars that my childhood was spent roaming the globe with my family. I think living in different countries and visiting different countries gives you a broader global perspective, and broadens your mind as well as your palate.   Aveenos figured had clutter use want drying indian pharmacy and or a tried quest, […]

July 17, 2009 More