Big flavors enhance delicate scallops
11/28/2012 9:00 PM
11/29/2012 6:18 AM
If you’re partial to foods cooked in a flavorful tomato sauce, then you’ll like this riff on an Israeli recipe adapted from "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi. The scallops remain especially plump and moist. You can add a cup of clams, which we omitted from the original recipe. Serve with rice, couscous or bread.
Join the Discussion
Merced Sun-Star is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.