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 …

The following recipe for Coquilles Saint-Jacques is a French seafood classic found on restaurant menus throughout France. For maximum culinary impact, serve this dish as I did, the old fashioned way, in the scallop shells.

This pasta dish – saffron spaghetti with buttery scallops – was created out of what I found in Susan and Towny’s fridge when we visited recently. Now in fairness, she had some lovely East Coast scallops on hand, but it was all about the butter.

This seafood dish so bright and flavourful that I call it sunshine on a plate (see post for step-by-step photos). Seared scallops are coquilles Saint-Jacques in French. They are not hard to cook, but there are a few culinary keys to achieving a crispy result. Try to find fresh scallops …

Completing a DIY home renovation in Provence is not necessarily for every couple. Ashley and Robin made their house transformation look easy. Now, with some time on their hands, they can enjoy their kitchen and entertain friends. This recipe for seared sea scallops on a cauliflower purée could be served …

This is a lovely velvety soup garnished with sautéed scallops and crispy bacon lardons. Perfect as a starter for a winter dinner party, or a warming lunch with plenty of crusty French bread. If you can’t get scallops or don’t like them, replace with gently sautéed sliced mushrooms.

Tender scallops seared and served with a creamy curried leak sauce.

Roasted Scallops with Hazelnut and Rosé Butter on Polenta Mash. Enjoy the dish with a chilled glass of Rosé and enjoy la Saint Valentin.