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 guests thought the idea of using the stables was quite fun. Remember that episode of Downton Abbey where they had to improvise an indoor picnic because Mrs. Patmore’s oven was broken? The fact that we all had to stay quite close to each other in these quarters helped the evening be a great success. People had to introduce themselves to other guests they didn’t know and wouldn’t have thought of talking to if we had been outside, free to roam around… This was also the perfect setting for me to take portraits. The light wasn’t great, but practice is always good in photography.
I think the secret to being a great host is quite simple. One principe; three easy steps. Maya Angelou got the principle down for us: “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” That’s really all there is to it….
(en Français plus bas) It´s not often that a week goes by around here without something to celebrate and a nice dinner party with family or friends. This week was such a week. This was so unusual that I decided we should celebrate. So on Saturday, i hosted a dinner party to celebrate the fact…