Thursday, June 12, 2008

Seared diver scallops with ham & Comte creme


Seared diver scallops with German smoked ham & Comte creme sauce

13 comments:

michaelg said...

So, how is it that you're not morbidly obese?

Eebie said...

My compliments to Poor George! Bravo!

Doc said...

Why does this gentle man not have his own show on the Food Network?

My dad once gave me some good advice. He said, "Marry a good cook. Sex will wear off, but you will always be hungry."

You seem to have taken his advice while I can only brag about Flannery's toast. You lucked out, true love AND a great cook.

I'm curious about the conversation at the table while enjoying this wonderful repast.

Doc

gifted typist said...

And PG's into presentation too!
Is there anything that man doesn't do?

BeckEye said...

George totally should've won a Bravo A list award.

Cap'n Ergo Jinglebollocks said...

jeez, and here I sit with no food stamps... ::sigh::

Mathman6293 said...

Delicious.

Mnmom said...

I love scallops - when can I come over???

Bluez said...

Too bad PG isn't an angry person or he would kick ASS on Top Chef.

Chris said...

Nice plating. My favorite scallops dish is pepper seared scallops from the Gypsy Cab Company in St Augustine, FL. They were about as hot (spice wise) as I can stand (and it burned when I peed for a week afterwards - or maybe that was the company I had!) but damn they were good.

I might have to go pick up some scallops at Fresh Market tomorrow. Thanks for torturing us;)

Writeprocrastinator said...

Wow, smoked ham instead of bacon, very interesting. I've never had comte though, is it milder or stronger than Gruyere?

Anonymous said...

WP: Comte is just like Gruyere, perhaps a little nuttier. It's very tasty!! Do say hello to the family for the pg.

Jake's Mom said...

If you had any feeling for Sister M you would not put anymore of the pics of pg delicious faire to taunt her.