Every Mediterranean country has its own anise based alcoholic beverage. In Greece it’s Uzo, in France it’s Ricard. We call this type of drink “anisette”… It is very popular everywhere in France, but it is an absolute star in Provence! It is also perfect to “flambé” seafood. You can find it almost anywhere in the world.
You know I’m a big fan of friends and family reunions. Sadly Easter and Christmas are the last ones we really celebrate in France anymore. No one really cares about Bastille Day and we never even had Thanksgiving. Obviously. Oh how I wish we had Thanksgiving!!! I’d be planning and cooking for days…
I simply sear my scallops to a golden brown (about one minute on each side on medium to high heat) and then dump my persillade on top. I also like to add a bit of lemon juice to give it an extra kick. To die for!! Note that scallops are like calamari: they have to be cooked quickly so they don’t feel like rubber in your mouth. Some people slice them in half before cooking them. I don’t because they end up being thoroughly cooked before they have enough time to brown on the outside.
The food specialties of Bretagne are crêpes, salty caramel, apple cider and seafood. Eating lobster at sunset on the docks of some remote village, overlooking the ocean is one of my favorite things to do in my French heaven!
It’s the Brennan recipe for BBQ shrimp except for the amount of butter, the shallot and the type of beer I use. These variations came from a dear dear friend of mine. We worked together at the Ritz on Canal Street. She was a housekeeper, about 60 years old then, and a TRUE born and bred New Orlean. Her name was Miss Catherine. Did I not promise authenticity?!