8 large scallops, with or without roe as you like (I do not like)
2 tbsps all-purpose flour
1 tsp ras el hanout
1 tsp black mustard seeds
2 tbsps butter
Mix ras el hanout with flour and mustard seeds. Simply heat your skillet until smoking, then add butter. Roll scallops in the flour mixture and place in hot butter, then turn after 1 minute, cook slightly on the second side and serve.Print This Post
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4 large pork sausages
3 large King Edward or other mashing potato
1/2 stick softened butter
1/2 cup single cream
skim mik (to thin)
2 tsps sea salt
fresh ground pepper to taste
Peel potatoes and quarter them, then put in large saucepan and add water to cover (I love Laurie Colwin’s story of a boyfriend who, when given this direction, asked in consternation, “what cover?”). Boil for 30 minutes.
Meanwhile, place sausages in a skillet over medium heat and cover with a splatter screen. Turn them frequently as they cook to make sure that all surfaces are nicely sizzled. The sausages will feel stiff to the poke when they are done, perhaps ten minutes in all.
Drain the potatoes. Mash with butter and cream, and some milk if they are too thick, then add salt and pepper to taste.
With this, to salve my conscience, we had sugar snap peas sauteed in olive oil, and a nice salad of spinach, tomatoes and avocado. Yum. The perfect cosy dinner for a thunderstormy London night.read the rest of this recipe