23 (Thu) July 2015
Pan-Seared Scallops with Mushrooms & Zucchini à la Bordelaise
in my new apartment
An adaption of the “à la Bordelaise” recipe in Julia Child’s Mastering the Art of French Cooking (see generally 3.137 Potage Parmentier) — which I will feature soon enough (see for example 3.180 Biftek…) — this time with scallops and zucchini. Excellent.