Bay Scallop Marsala Fettuccine
I’m going to apologize for not sharing this bay scallop pasta dish sooner. It’s always a big hit – delicious, easy, quick, fabulous.
The cost for premium frozen bay scallops from Baja, Mexico are about $3 per person, and the rest of the ingredients are also very reasonable. The recipe calls for 2 tablespoons of Marsala wine per serving, I definitely recommend “the good stuff.”
It’s a super-flavorful, stunning pasta dish thanks to briny, slightly sweet and buttery scallops; the complexity of marsala wine; earthiness of mushrooms; and rich cream. I bet if you prepped everything in advance, it could be on the table in less than 20 minutes?
Be sure to use fresh pasta here, its tender velvety texture pairs wonderfully with the creamy marsala sauce.
Bay Scallop Marsala Recipe
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Palos Verdes Pastoral at Terranea Resort
Palos Verdes Peninsula, California
Celebrating Butterflies, Bees, Birds and other Pollinators at the
2022 Palos Verdes Pastoral Garden-to-Table Dining Experience
Over 200 dinner guests are seated at long tables in a stunning coastal setting… linen tablecloths with exquisite natural décor and wine glasses sparkling in the sunlight… the sounds of the ocean, and a gentle breeze inspiring the feeling of standing in a field of coastal grasslands. The first of multiple courses is served and an evening of fine wine, and beautiful food begins.
Hosted by the Palos Verdes Peninsula Land Conservancy in partnership with Terranea Resort, the Palos Verdes Pastoral: Garden-to-Table Dining Experience was held on Sunday, May 1, 2022.
Palos Verdes Pastoral is the Conservancy’s most important annual event, allowing it to raise support, funds, and awareness for the conservation and management of 1600 acres of permanently protected rare coastal habitat.
This year Pastoral highlighted the necessity of butterflies, bees, birds and other pollinators and the ways in which we can reverse the dramatic decline in their populations by creating waystations with native plants and wildflowers.
Palos Verdes Pastoral
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Baja Sea Bass
Recipe by Terranea Resort Executive Chef
The Palos Verdes Peninsula Land Conservancy in partnership with Terranea Resort recently hosted their annual Palos Verdes Pastoral Garden-to-Table Dining Experience. This year Pastoral highlighted the necessity of butterflies, bees, birds and other pollinators.
Sustainable food proponent, Chef Andrew Vaughan, created the event’s garden-to-table menu using the finest local sustainable seafood and the freshest ingredients and flavors to present delicious and thoughtful Low Carbon Footprint courses paired with an inspired selection of wines. (from PVPLC.org)
The fish, Farmed True Striped Bass (aka Baja Sea Bass) has beautiful striped skin. The meat is white with a reddish-pink bloodline. It has a higher fat content than wild fish, providing excellent taste and texture.
This sushi-quality fish can be enjoyed raw, or in any variety of cooked applications. It is harvested to order from a small, responsibly run farm just off Ensenada, Mexico. (from Santa Monica Seafood)
The Chef graciously shares his recipe for Baja Sea Bass Cooked in Freshly Harvested Giant Kelp below. Merci beaucoup and muchas gracias, Chef!
Baja Sea Bass Cooked in Freshly Harvested Giant Kelp
Dried Cherries, Zucchini, Heirloom Faro and Black Quinoa Pilaf
Sunflower Seeds, Preserved Mandarin with Desert Sage
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Socca (savory chickpea pancake)
Topped with a Salad of Spring Lettuce
Egg, Feta, Radish, Chili, Olives, Dill, Lemon, Tahini Sauce
Socca, a savory chickpea pancake, is known as Nice’s original street food. Often served au naturel in Provence, cut into shards as snack, pleasantly with a glass of chilled rosé. Socca can also be served with all kinds of toppings for a delightful lunch. It is usually baked on a large round flat copper pan in a wood-burning oven.
In this recipe, nontraditional cumin and smoked paprika added to the batter mimic the smokiness of a wood-burning oven. And a non-stick skillet on the stovetop stands in for the copper pan and makes cooking the socca a breeze.
Socca As A Snack with Rosé
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Cold Poached Salmon with Three Horseradish Sauces
Creamy, Red Beet, and Golden Beet
I was contemplating a starter course that would possibly appeal to more people on Passover. Those of us who absolutely adore our Eastern European Gefilte Fish are apparently and sadly, few and far between.
But is there anyone among my relatives who doesn’t love salmon? Of course, we will always honor tradition and keep serving gefilte fish. I wouldn’t have it any other way.
This year, we also serve another elegant first course – a lovely, flavorful Cold Poached Salmon with THREE Horseradish Sauces and lots of fresh herbs. The entire dish can be prepared in advance, so it is easy and ready to go when it is Time to Eat during the Seder! Edible flowers are optional, but they sure do add to a pretty spring-like presentation.
Cold Poached Salmon and Horseradish Sauces Recipes
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