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Wild Sea Scallops with Lacinato Kale, Spelt Noodles, and Saffron Cream Sauce

Posted by Shawn Kocher on January 22, 2012 · Leave a Comment

This dish was particularly fun to make as just about everything was assembled from scratch. Yeah, I suppose I could have busted out a long beard, tossed on some overalls and a stovepipe hat, and churned out my own butter. *pause for shudder* But, I did ground my own flour from local, organic spelt. Spelt, … Continue reading →

Filed under Lewd Food · Tagged with cream sauce, flour mill, fresh pasta, homemade noodles, kale, lacinato kale, pasta extruder, saffron, saffron cream sauce, scallops, sea scallops, spelt, spelt flour, spelt noodles, vitamins and minerals, wheat family, wild sea scallops

Seared Sea Scallops with Sauce Bercy, Pea Pureé, and Roasted Tomatoes with Capers

Posted by Shawn Kocher on September 13, 2010 · 1 Comment

I will be the first to say that I “Top Chef’d” the hell out of this meal. I think that Julia Child would have even been proud. I was able to incorporate some seriously savory French flavors into an overall well-balanced dish. I wanted to start with a nice classic French sauce to accompany my … Continue reading →

Filed under Lewd Food · Tagged with bercy, capers, pan-seared, pea puree, peas with mint, roasted tomatoes, sauce, sea scallops, veloute

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Nutritional Info

Not that I care if you are fat or anything from eating Lewd Food and actually enjoying your life. But, I just started using MacGourmet Deluxe and it automatically populates your recipe nutrients from the FDA database. Looks pretty sketchy to me and likely filled with food pyramid propaganda, however, those of you with scurvy, rickets, beriberi, tetany, osteoporosis, keshan disease, or pellagra might find it useful. I think it's just plum interesting. I will likely go back and start updating older entires with this newly found food science. Servings, as with anything, are subject to your appetite, metabolism, and self-control.
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