Note Culinaire June 5

Food

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By Aimee McCullough, editor in chief

Note Culinaire June 5

Hello and welcome to June!

Summer has officially kicked off—hope your Memorial Day was restful.

This week’s main recipe is an ode to Julia Child and one of her classic preparations of Coquilles St. Jacques, or as we call them here in America, scallops. Scallops are such an elegant and easy meal for entertaining or just a weeknight because they cook so quickly. I hope you enjoy these, sautéed in white wine and shallots, and broiled under some Gruyere cheese. Serve them in ramekins, or scallop shells if you’re feeling especially summery!

Make a nice green salad to enjoy with them for an easy summertime weeknight meal. Add whatever you like to the salad, but don’t skip making the dressing. Once you make it, you’ll never buy a bottle again.

And make blackberry lemon sherbet for dessert, because June and July should be for frozen desserts as much as possible. Enjoy!

 

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