Comments on: Squirrel it away

By: Gretchen Hull

Gretchen Hull — Thu, 31 Dec 2020 23:52:45 +0000

Wow! I’m here from the future! 2020. A year that will live in infamy. I’ve made this soup several times since Molly pasted in 2009. Again, it is New Year’s Eve and I’ve planned to serve this elegant soup. I check in to reread and confirm the steps. So many things have changed since Gourmet magazine printed this recipe and Molly’s subsequent post. Yet, lucky times and prosperous times have happened too. This time my husband I will enjoy caviar as a first course- sustainability farmed in North Carolina!- but we’ll toast away the old year, as we’ve done in year’s past. We’ll welcome 2021 and say a prayer for those lost. As MF a blessing for a better 2021. And a wish for good years, and blessings for all, s as nd the opportunity to enjoy Molly’s Scallop Soup again in 2022.

By: trish brooks

trish brooks — Sat, 13 Dec 2014 18:58:42 +0000

This is just wonderful and worth making over and over. But you know I wonder how it would be with shrimp? Any thoughts from anyone out there?

By: Anonymous

Anonymous — Tue, 10 Mar 2009 04:39:00 +0000

Oh sorry, I forgot to add one thing! I lived in Paris for years and am now an expat in another foreign city – Hong Kong. Its been unseasonably “cold” here, so I was nostalgically craving Parisian food (don’t ask)! Anyway, this this beautiful soup really made my day. Thank you!

By: Anonymous

Anonymous — Tue, 10 Mar 2009 04:33:00 +0000

I made this soup last weekend and it was great! I too added a bit more stock (not home made but still wonderful). I don’t know how it would feed four though. :O We had enough for two small bowls as it is VERY rich but as a treat, well it was just that. Thank you for inspiring us!

By: Jess

Jess — Thu, 05 Mar 2009 16:29:00 +0000

I've been thinking of a name that would so justice to this magnificent <>mets<>. How 'bout <>Crème de Festons<>? Can't wait to whip up this one since I love the comparable <>potage<> of <>Bisque d'Homard<>.

By: Emily

Emily — Mon, 02 Mar 2009 11:19:00 +0000

Made this the night before last with my friend here in her tiny kitchen in Rennes. It was delicious, though I did add a bit more stock that it called for because it was a bit too creamy for me and my annoyingly delicate stomach (for all things deep-fried and cream-filled).However, I do have to ask how in the heck you managed to serve 4 people with this! I mean, we gobbled down the entire pot between the two of us, and that was with salad and sanglier saucisson. Apparently, I eat too much 😉

By: Anonymous

Anonymous — Fri, 27 Feb 2009 05:46:00 +0000

hooray for peanut butter and jelly. I have found that when i crave old faithful pbj but push it aside because it’s common, easy and maybe too …. i just end up eating two at a time later. pbj is just a perfect food, particularly when toasted up so the outside gets crisp and the insides melt together…. so although good for you for giving up store-bought sliced bread, i think peanut butter and jelly sandwiches should always be relished and enjoyed to the full.

By: Julie Erwin

Julie Erwin — Tue, 24 Feb 2009 22:05:00 +0000

I love the photograph. Really elegant.

By: kitchenscraps

kitchenscraps — Tue, 03 Feb 2009 06:30:00 +0000

There is some sort of mysterious connection between scallops and cream… in fact scallops are one of the few proteins that you can blend with cream to make a properly emulsified mousseline without adding egg whites as a protein binder. Can’t tell you the science behind it, but I suspect the relationship transcends mere science and enters the realm of magic.

By: Sylvie, Rappahannock Cook & Kitchen Gardener

Sylvie, Rappahannock Cook & Kitchen Gardener — Sun, 01 Feb 2009 01:15:00 +0000

Nage de Scallop a la creme? Sorry can’t seem to be able to do accents!I just found your blog Molly: this is going to be such a treat going through older post! and read not only the recipe, but more importantly the “stories”. This is going to be like a good book: Read the prequels, and there are sequels coming. What fun!Sylviehttp://www.LaughingDuckGardens.com/ldblog.php/

Comments on: Squirrel it away

By: Gretchen Hull

By: trish brooks

By: Anonymous

By: Anonymous

By: Jess

By: Emily

By: Anonymous

By: Julie Erwin

By: kitchenscraps

By: Sylvie, Rappahannock Cook &amp; Kitchen Gardener

By: Sylvie, Rappahannock Cook & Kitchen Gardener