Posted in Recipes

Chapter 13 (Nantucket Bay Scallops)

Between the two of them they spent the following hour tasting from a selection of Barbecued Chicken Sticks, Maki Roll, Chicken and Shrimp Jambalaya, Philly Steak & Cheese, Blackened Filet Tips served over rice with Gorgonzola Beurre Blanc and Pan Blackened Sea Scallops with Mango Ketchup. It seemed ludicrous to have sampled as much as they did but everything was in really small portions making it possible to savour at most two or three bites and then move on.

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Posted in Recipes

Chapter 12 (Surf & Turf)

Eva went with a mains choice from the By Land and By Sea menu. She chose an 8oz fillet mignon and lobster tail with mushroom bordelaise reduction, sautéed spinach and jasmine rice. ‘Surf and turf’ at its finest. Cooked exactly to her liking she struggled to finish and there was definitely no way that she had any room for dessert after that extravagance. It was heavenly and washed down with a strongly flavoured Napa Valley Chardonnay.

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