Saturday, March 8, 2008

Pasta with a Smoked Scallop, Brown Oyster Mushroom, Butter, Garlic, White Wine, and Creme Fraiche Sauce.

3 comments:

Alan said...

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.

The CFT said...

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.

Jonathan said...

This recipe sounds really great. I agree with Alan that colour might improve the presentation. I would suggest a little chopped flat leaf parsley.