Comments on: Amazing sun gold tomatoes with tarragon, seared scallops and brown butter

By: ButterYum

ButterYum — Tue, 09 Aug 2011 03:01:49 +0000

Sun golds and scallops – two of my favorite things to eat. Lovely photo, and I know it was a lovely meal!!

ButterYum

By: Scallops, Polenta and Tomato Vinaigrette Recipe | Guilty Kitchen

Scallops, Polenta and Tomato Vinaigrette Recipe | Guilty Kitchen — Sun, 12 Sep 2010 21:36:14 +0000

[...] Scallops on Use Real Butter Seared Scallops with Chimichurri Dressing on Cookin’ Canuck Sun Gold Tomatoes with Tarragon, Seared Scallops and Brown Butter on White On Rice Couple Elizabeth September 12th, 2010 | Print This [...]

By: Ann

Ann — Mon, 30 Aug 2010 03:19:09 +0000

OMG — what a delightful way to enjoy our bursting off the vine sun golds! But I forgot to top it all off with the browned butter–which was sitting right there waiting to finish the dish. And, the dish was fabulous without it! Such a delightful blend of flavors! Thanks for the great recipe. We will be repeating this one!

By: zaplinger

zaplinger — Sun, 28 Jun 2009 09:17:13 +0000

I have never seen food photos as tempting as these! Irrestable! However, I clicked the link to get the recipe, and it turned out to be a bad link. I don’t find a link to your e-mail. Will someone please tell me how to get this recipe?

Sorry about the broken link. We’ve now put the recipe up on the post. Thanks for the compliments and the interest. -WORC

By: alecho

alecho — Mon, 15 Jun 2009 04:24:44 +0000

thanx for the recipe. I’m trying to impress a girl with seared scallops and I think this will do thanx!

By: Peter Barnes-Brown

Peter Barnes-Brown — Sun, 14 Jun 2009 20:02:09 +0000

We tried to link to the recipe and it would not. Could you send it to us? We’d love to try it.

Thanks

By: melissa

melissa — Thu, 24 Jul 2008 23:17:21 +0000

Hey guys. Just wanted to tell you I made these on Monday with brown butter and one orange tomato and one yellow tomato. Not sun golds, to be sure, but pretty dang good nonetheless. Thanks!

By: Kiki

Kiki — Thu, 24 Jul 2008 05:34:11 +0000

I just made scallops last night-yours looks really nice. Have you tried searing in rice bran oil? ths smoke point is so high and no real taste…

By: Brooke

Brooke — Wed, 23 Jul 2008 18:38:05 +0000

I had forgotten just how good scallops could be. Their inherent sweetness is incredible. I love your recipe. It’s so elegant and refined. This Sunday Farmer’s market inspired me to purchase some fresh tarragon…And I’ve been cooking and experimenting with it ever since. Thanks for giving me such a beautiful recipe to try out!

Here’s a great recipe I adapted from Alice Water’s Chez Panisse Cafe Cookbook:
http://foodwoolf.blogspot.com/2008/07/proscuitto-wrapped-scallops-french.html

happy cooking,
Brooke

By: Homecooked

Homecooked — Wed, 23 Jul 2008 09:07:33 +0000

Wow….the scallops look beautiful and you are so lucky to have such a lovely garden!