• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Scal­lops with Single-Malt Scotch, Creme Fraiche and Saffron

  (serves 2 really hun­gry people)

  16 King Scal­lops (the biggest you can get, roe on or off as you like)
  4 tbsps unsalted but­ter
  1 cup creme fraiche (or a mix of sin­gle and soured creams)
  two shots good sin­gle malt scotch
  juice of a half lemon
  salt, pep­per
  pinch of saf­fron threads soaked in hot water for 10 minutes

  In a heavy skil­let, melt the but­ter and sim­mer until it begins to brown, then lay the scal­lops in, clock­wise so you remem­ber which went in first. Cook until the edges begin to brown on the under­side, and then turn the scal­lops over in the order in which you laid them in the skil­let. Expect major splat­ter­ing of but­ter. When the sec­ond side browns nicely, remove the scal­lops (again, in the proper order) to a wait­ing plate. This whole process should take about 4 min­utes. Do not overcook.

  To the skil­let add the creme fraiche or creams. Sim­mer until the mix­ture is thick and coats the back of a spoon. Add the scotch and cook down until no more smell of alco­hol rises from the skil­let. Taste and add lime juice, then salt and…

  read the rest of this recipe

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