Take a trip with me down memory lane...

I adore setting the table and taking my time as I get a chance to reminisce and remember all the beautiful places I have been, all the amazing food I have sampled and all the memories I have made.

Let's begin our walk...

The table cloth was purchased in Niagara on the Lake when our beautiful friends B & V got married on a snowy, wintry, January day.  

The plates are from the Blue Rooster in Briland, the glasses from our cousin Di's store, the Sandpiper in Exuma, the knives and forks from Norway on a special birthday trip with my parents and last but not least the aprons that I will use as napkins are from Macau in China where I begged the retaurant owner to sell them to me on a holiday with my family many moons ago.

 

All magical trips and priceless memories.  Let's continue to make wonderful memories and surround ourselves with the people we love.

 

  • Scallops with Pink Grapefruit in a Brown Butter Sauce

    I love when I go to the store, buy an item like scallops, come home, open a magazine and find a new fabulous recipe.

    Citrus and seafood go together perfectly!

  • Tarragon Pasta

    Our phillips pasta machine is our most favourite kitchen gadget.

    Put water, egg and flour and press start. The machine does all the work and spits out any shape pasta you want.

  • Maine Lobster

    Bennet's favorite part is the tomalley.

    This is considered the ambrosia of the Gods.

    Some feel this is the best part, I am still on the fence.

Lobsters with Whips and Claws

Thank you Sue for flying in this precious cargo and incredible treat!

Scallop ingredients and instructions

Jan. 27, 2018

Simply sensational scallops

Ingredients
1 large pink grapefruit
1/4 cup unsalted butter
1 teaspoon all-purpose flour
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
12 to 16 ounces large sea scallops (about 10)
1 tablespoon olive oil
1 tablespoon chopped fresh chives

How to Make It

Step 1
Peel grapefruit, and cut into sections with a knife. Squeeze rind and remaining pulp to yield 1/4 cup juice.

Step 2
Cook butter in a large saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until it turns a golden color and smells nutty. Stir in flour; cook, whisking constantly, 1 minute. Gradually stir in grapefruit juice. Cook 1 to 2 minutes or until thickened. Stir in grapefruit segments and 1/4 teaspoon each sea salt and black pepper. Pour into a bowl; cover and keep warm.

Step 3
Sprinkle scallops with remaining 1/4 teaspoon each sea salt and black pepper. Heat oil in a large heavy skillet over medium-high heat until hot. Add scallops, and sear 3 minutes on each side or until scallops are browned.

Step 4
Drizzle scallops with grapefruit sauce; sprinkle with chives.

Recipe from Coastal Living