Bright, tangy, and unmistakably French, sorrel sauce is a timeless classic that pairs beautifully with delicate fish such as salmon or halibut. Its naturally lemony bite also makes it a refreshing twist on Eggs Benedict, especially when layered with smoked salmon. When gently cooked, the sorrel leaves soften and melt into the sauce, creating a...Read More

Allow 4 scallops per person. Rinse scallops gently and dry them with a towel. Sprinkle scallops with sea salt and pepper. Heat equal amounts of olive oil and butter in a nonstick sauté pan. (Adjust oil and butter to the number of servings you’re cooking and the size of the pan.) Cook scallops for 3...Read More