Monday, October 31, 2011
Scallop Spaghetti with Tomatoes and Anchovy Crumbs
I would like to share this simple but tasty recipe with you but it belongs to the Financial Times. It is another winner from the column of the chef Rowley Leigh. If it looks good to you here you can read the whole article at:
Suffice it to say that you need to find a source of very fresh scallops which we can find here in Nice at the market at Liberation. There we have four fresh fish stalls and one dedicated to all kinds of Mediterranean shellfish.
Monsieur and his sous chef, Roger were the ones hard at work in the kitchen so I did not see the process, only enjoyed the results. Spaghetti and cherry tomatoes and scallops don't quite do it alone . Its the bread crumb and anchovy mixture that really adds flavor to the mild scallops.
Posted by Maypay at 11:31 AM