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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Steamed Mussels Provencal Flavours
Cook'n with ClassLunchtime MealsProvencal RecipesTaste

Make Steamed Mussels with Provencal Flavours

This recipe for steamed Mussels à la Provencal is quick to prepare. Serve as an appetizer, starter course or even a light lunch. In Provence, mussels (moules) and oysters should come from farming operations in the Mediterranean. Here are some tips for a visit to Sète, a city in Occitanie …

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Coquilles Saint-Jacques Recipe
David Scott AllenProvencal RecipesStarter CourseTaste

Coquilles Saint-Jacques a French Seafood Classic

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.

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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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Fish Fennel Chowder Soup
David Scott AllenProvencal RecipesSoupTaste

Fish and Fennel Chowder Soup

In Provence, with ready access to fresh seafood use cod (cabillaud) or sea-bream (daurade). We decided to serve this fish and fennel chowder around our outdoor fireplace enjoying an al fresco dinner with friends.

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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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Easy Poached Arctic Char
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Easy Poached Arctic Char in Butter Sauce

Sometimes you need a bit of inspiration for cooking; in this case, it happened to be a friend’s trip to Scandinavia. This easy recipe for poached Arctic Char embellishes a classic french beurre blanc sauce. What could be better than butter, white wine with an exotic twist of pear and …

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