Saveur has enthralled me yet again with their last two issues. I was duly moved to make seared scallops in a buerre blanc sauce with finger limes from the November issue--but after a little research, there aren't any such limes in the city and ordering them would have set me back $200 for six pints (I only needed four limes) plus $50 shipping to send them here from L.A. Taking a cue from the restaurant Crispo in our relative neighborhood and how they remarkably pair fresh grapefruit with skate, I sought out pink grapefruit. I supremed one palish orb and enveloped the richly pink interior in the buerre blanc sauce while plucking out the little pearls of another for garnish with the scallops. Divine!
As tarragon was part of the sauce, I wanted something similarly resonant to serve alongside and voila, popovers with chopped rosemary emerged from the December pages of Saveur. I didn't have time to seek out goose fat or render my own as the recipe suggests, so I used bacon fat that we already had in the fridge. These I made early and just before it was time to eat, I popped them back into the oven to warm up. Here's how they started out:
I was so engaged with the evening I never had the chance to take more pictures but the menu is below of course and the recipes are linked below just the same where applicable. Thyme, by the way, completed the herbal threaded trinity of this meal when lacing our lemon sorbet. Do enjoy!
Brussels Sprouts with Pearl Onions & Herb Butter (microwavable, courtesy of Fresh Direct) with Fire-Roasted Tomatoes and Chopped Prosciutto
Scallops with Grapefruit and Buerre Blanc
Lemon Sorbet (courtesy of Sharon's) with Thyme