All of the recipes that I have written on this blog have been for breakfasts. However, since moving to Falmouth, six years ago, we have developed a fondness for the abundance of seafood to be found in this area. The following is a particularly tasty dish that we ran across recently.
Scallops in Honey, Lemon, Thyme Sauce
1 pound sea scallops
Salt and pepper
3 tablespoons butter
1 tablespoon extra virgin olive oil
1/4 cup fresh squeezed lemon juice
1 teaspoon grated lemon zest
1 teaspoon fresh thyme or 1/2 teaspoon dry thyme
1/4 cup honey
Pat scallops dry with paper towel. Season with salt and pepper to taste. Heat a large skillet over medium high heat. Add 1 teaspoon of butter and olive oil. In small batches, making sure they do not touch in the pan, sear scallops 2 to 3 minutes per side until golden brown, but still medium rare inside. Use tongs to flip them. Place seared scallops in a separate dish to rest and continue until all scallops are served.
Turn heat down to medium low and add 1 tablespoon butter, lemon juice, zest, thyme and honey to the same pan the scallops cooked in. Whisk ingredients together and cook until thickened, about five minutes. Add the last tablespoon of butter and whisk briskly until sauce is glossy. Place the cooked scallops back in the pan and toss them in the sauce to evenly coat them and warm them back up.
Falmouth, Cape Cod is now home to a fantastic Mexican bistro AñejoMexican Bistro and Tequila Bar, and they’ll be celebrating May 5th.
Añejo’s will be having live Latin music, fresh margaritas, cold beer, fruity sangria and Añejo’s famous burritos, chips, salsa and guacamole. Also, the street beside the restaurant, Academy Lane, will be closed off for the band, dancing, and food & drink service. In case you didn’t already guess, Añejo’s has the best Margaritas on Cape Cod.
This gourmet restaurant received a little write-up in this month’s issue of Cape Cod Life (page 84). Or go directly to the source www.anejomexicanbistro.com
Be there Thursday, May 5th 3pm to 8pm.The Palmer House Inn is just a short stroll away from Añejo.
Five years ago when Bill and I bought the Palmer House we decided to make our menu offerings typical of what one would call New England cooking. Many items are the same recipes that our mothers prepared for us as we were growing up. We also wanted items to reflect the ethnic groups that make up the population of Cape Cod. For example a typical New England meal is, “Johnny Cakes” and Maple Syrup. Bill’s grandmother’s Irish bread represents our Irish heritage. Forty percent of the population of Falmouth claim to be part Irish. There are also a large number of folks on the Cape who have emigrated from Portugal. One of our favorite offerings is “Spiced Apples over Bolo French Toast”. The bolos are made with Portuges sweet bread. Another large ethnic group are the French. Our tribute to the French is the “Crestless Quiche”. It is a real crowd pleaser and is wonderful to serve when the Inn is full. The quiche is complimented wonderfully when it is served with our British menu item, the “Cranberry – Tomato Chutney”. During our first summer as innkeepers, many guests asked for our recipes. I would make copies from the pages of my note books.
It was at that time that I decided that it would be good if I made up 4″x 6″ cards with the recipes. I asked our daughter, Lauren, who lives in San Diego and who is a graphic designer/photographer, to help us out with this project. She is one of those people who is almost never without her camera. When she is in the Inn, there is always the sound of the shutter somewhere. I was very happy with our little cards.
Then but one day I went to the mail box and found a box containing our cookbook. What a surprise. We were thrilled. The book is currently on display at the Inkwell Book Store on Main Street, in Falmouth. During the month of June the Cape Cod Times newspaper will be doing an article about the book. Also, Cape Cod TV channel 10 will be doing part of a show on the book. All this because folks from all over the world enjoy Palmer House style New England Cooking.