Saturday was one of those days when, after visiting old graves for a while, you walk into Concord Prime with your parents and buy scallops and oysters. It happens to the best of us, and the only possible outcome is to make a feast, especially when the fish is as fresh as it was. So make a feast we did, and even roped my boyfriend into coming over and making mojitos to go with it (with some really old Bicardi Silver we found in the cupboard). I whipped up a mignonette for the oysters, we made tzaziki for the scallops, a lovely salad of asparagus, avocado, and cucumber, and then my mom worked some magic with amazing Crepe Suzette for dessert. It was divine (recipe and photos after the jump).
I'd love to tell you how to make the crepes, but I have no idea how my mom did it other than that she lit them on fire at some point. Seriously. She put the little pancakes in their frying pan with an amazing orange-flavored butter she made, poured Grand Marnier over the whole pan, and then lit it. The alcohol burned off, leaving the most heavenly flavors and making them the best pancakes (which is like calling a McQueen creation "a dress") I've ever had in my twenty-three years.
Look at that flame!
What I can tell you how to make, however, is the mignonette for the oysters and the tzaziki that went with the scallops. And I shall do so.
Mignonette for Oysters:
This makes enough to spoon over twelve oysters. The salt and onion cuts through the acidity of the vinegar and balances out with the sweetness of the oyster. It's divine.
1/4 cup sherry vinegar
1 teaspoon sugar
1/2 finely chopped shallot
Juice of 1/2 a lemon
Salt
Cracked pepper
Combine the ingredients in a bowl and mix it all together, adding the salt and pepper last. Taste it to see if you need more salt, sugar, or lemon juice--those are the things I played around with a bit before getting it where I wanted it. Spoon it over the oysters just before you serve them, and slurp those bad boys down.
Tzaziki:
[the war zone]
This makes enough for about 6 people as a side sauce or dip for fish, chicken, steak, lamb, veggies...literally anything. It's also great over rice or quinoa, and even as a salad dressing! I also like it in pita with some veggies. And it's really good for you!
2 cups 2% Fat Greek Yogurt (I like the Fage brand)
1/2 a large cucumber
2-3 cloves garlic (depending on how much you like garlic)
1/2 cup chopped mint
Juice of 1/2 a lemon
2 tablespoons olive oil
Salt to taste
Chop the cucumbers and garlic into small, small pieces. Mix everything into the yogurt, stir well, and then salt it to taste. Et voila!
