Again, traveling has gotten in the way of posting. This month I had an aborted trip to New York and a trip to San Francisco for work, and we went on a family vacation to Florida. Luckily, in between traveling I have been doing as much cooking as I can. The Winter Ceviche was my favorite recipe of these two. I have never had scallop ceviche, but I have had raw scallops at sushi restaurants so I had a feeling I would like this. I was right. The marinade was delicious, and the grapes and tarragon were nice accents. I knew I would not need all of the marinade, so I saved some for Charlotte. I seared some scallops in a fry pan (until cooked through) and then added the marinade and cooked until they were glazed. They were delicious too, and she ate them happily.
I could not quite bear to use six sticks of butter, and I could not find lobster (fresh or frozen) the day I went to the store, so I made a much smaller version of this recipe with prawns. I clarified and flavored two sticks of butter with a vanilla bean, and poached about half a pound of prawns in the clarified butter. This was fun to try, good, and different, but I was not "wowed" enough to make this again.