Scallops in Blood Orange Sauce
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Seared Scallops in Blood Orange Sauce

I was given six small, extremely juicy blood oranges by my friendly farmers, Eunice and Larry (Larry’s Veggies), right at the end of blood orange season. She said to me, “I know you will do something wonderful with them.” Weeks earlier, friends Susan and Towny had sent me a recipe …

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Pan-Fried Salmon with Pine Nut Salsa
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Pan-Fried Salmon with Pine Nut Salsa

Throughout the holidays, we watched a lot of “feel good” movies. That is code for RomComs, chick flicks, Hallmark, Lifetime, and Disney fare… you get the idea. Whenever we get to this time of year, we put a moratorium on anything that might tax our brains, souls, or hearts. Nothing …

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Cod Fish Steamed in Spinach Leaves, Basil Ratatouille, White Wine Cream Sauce
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste

Steamed Cod Fish with Basil Ratatouille

Easy to prepare, cod is a white fish with a mild flavour that is perfect to pair with bright, colourful vegetables. This dish is an excellent addition to some rice or pasta or great served on its own. We made a traditional Provencal ratatouille as a side dish, the recipe …

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Easy Salmon with Sun-dried Tomato and Olive Tapenade
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Easy Salmon with Sun-Dried Tomato and Olive Tapenade

Seafood is popular in France, with over half of all French residents purchasing the fish either fresh or frozen from their local grocery store. Salmon is a bright and flavourful fish that goes well with a variety of flavours. This robust dish features tangy sun-dried tomatoes coupled with a delicious …

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Shrimp Cakes Dinner
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Shrimp Cakes for Dinner with Friends

Try these savoury, irresistible shrimp cakes with a gingery-lime mayonnaise and salad. With a little advanced preparation, they come together very quickly and, before you know it, an excellent light supper is on the table. On this particular evening, we shared the meal virtually with friends across the country. Through …

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Provençal Herbed Salmon with Roasted Vegetables
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Provençal Herbed Salmon with Roasted Vegetables

Although today’s recipe for Herbed Salmon with Roasted Vegetables is Provençal, the story has links to Italy (our other love). And it all has to do with a little jar labelled Finocchio, the Italian word for fennel. Once, when Mark and I were in Scottsdale, Arizona, just after our move …

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Seafood Pot Pie
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Seafood Pot Pie Makes Every Day a Holiday

I think the healthiest thing that any of us can do is to look at each day as a holiday. Every day we have is a gift, and we should treat it as such. This recipe was posted in The New York Times around the holidays as a way to …

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Salmon Risotto with Goat Cheese
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Salmon Risotto and Rosé a Delicious Wine Pairing

I don’t think I could survive without our Sunday Heirloom Farmers Market in Tuscon, especially these days when we need lots of good fruits and vegetables to keep us healthy and strong. But I also get great cheeses, fish, poultry, and meats there. It is a wonderful market. Although I have …

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Grilled Anchovies Two Ways
Fish & SeafoodFrançois de MélogueMain CourseProvencal RecipesTaste

Grilled Anchovies Two Ways from the South of France

Eating anchovies is one of life’s guiltless pleasures. I say guiltless because they are affordable, good for you, and very sustainable.  But best of all they simply taste great and are quick to prepare. All that is required is a hot grill, a drizzle of olive oil, and a bright …

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Seared Tuna Sorrel Provencal style
Fish & SeafoodFrançois de MélogueMain CourseProvencal RecipesTaste

Seared Tuna with Sorrel Provencal Style

In the Pacific Northwest, where fresh seafood is abundant, I am generally frustrated with the fish selection in our grocery stores. However, on one shopping trip, I stumbled across a package of flash-frozen ahi tuna steaks. Remembering a Provencal preparation called ‘Thon à l’Oseille,’ or seared tuna with sorrel, I …

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