Pasta with a Smoked Scallop, Brown Oyster Mushroom, Butter, Garlic, White Wine, and Creme Fraiche Sauce.
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About Me
- The CFT
- Cleveland, Ohio, United States
- Begrudgingly accepting and enjoying my tenure on the eastern seaboard of the Midwest
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3 comments:
This dish may have tasted good, but it looks bland. It has no vibrancy. Might I suggest a "brunoise" of tri-colored bell peppers.
Brunoise is a 1/4in. x 1/4in. square cut.
I hear you Mr. M. Not sure you'll see too many bell peppers during the winter on The CFT, but there might be some green if the snow clears.
This recipe sounds really great. I agree with Alan that colour might improve the presentation. I would suggest a little chopped flat leaf parsley.
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