The Art of Tablescaping + A Scallop Recipe
When the 1950s came around, the way we engage with the dinner table changed forever. Families went from conversations around the table and extravagant dinner parties to disconnected quality time with ambient the noise of the news or a show humming in the background. The road to Netflix and Chill took one mere generation.
In returning to the table we return to the Art of Tablescaping: the influence of object — either humble or extravagant — to create a sense of experience around a dining experience.
This week’s table use thrifted goods for rare and unique one-offs like small plates, vintage glassware, tiered candlesticks and brass candleholders — and a textured textile touch from Silk & Willow
As promised, here’s the recipe for the Scallop and Tomato Pasta!
Ingredients:
1 lb. Scallops
4 Cloves garlic, minced
2 Cups small tomatoes (cherry, heirloom, grape, whatever you have on hand)
1 Medium shallot, minced
1/3 cup chopped parsley
1 Orange for zest
1 Lemon for zest and squeezing
3 tablespoons Butter
Olive oil
Salt
Herbs de Provence
Directions:
Make sure scallops are as dry as possible and. Season scallops with salt and pepper.
Coat the bottom of the pan with a thin layer of olive oil and heat (high). Sear scallops on both sides (cook all the way through) and set aside.
Turn down heat and add a little butter and garlic and shallot to the pan. Cook together until fragrant; add tomatoes.
Once tomate’s begin to soften, add herbs de Provence, squeeze of half a lemon, salt and pepper. Put the squeezed lemon in the soft “face side” down to keep getting that flavor.
Add butter and simmer the sauce.
Plate by adding shallots into the tomato sauce and zesting the orange and lemon over the dish.
Take the cooked lemon from the pan and squeeze out the juices over the dish.
Add a final dash of salt and pepper to taste
