Seared Scallops w/ Lemon-Butter Sauce & Tarragon Oil

Pan seared scallops served atop a lemon butter sauce with a drizzle of tarragon oil.  It's basically like scallops atop a decontrcuted bernaise sauce.

I usually shy away from somewhat pretentious food but sometimes I do like to challenge myself.  I'm usually all for food that's rustic and big flavors but I think there is a place for food being pretty and interesting.  As long as it taste good and makes everyone smile after that first bite.

Veal & Buffalo Meatballs

On my latest trip to the farmer's market I decided to try something a little different.  Rather than going for the traditional pork or beef meatball I went with a combination of veal and buffalo.  The buffalo is very lean but has a lot of meaty flavor; so the veal is a good compliment as it adds the needed fat and is a bit more delicate.

Veal & Buffalo Meatballs

1/2 lb. Buffalo

1/2 lb. Veal

1 clove Garlic

1 Egg

1/2 cup grated Parmesan Cheese

8-10 leaves of fresh Basil- cut into ribbons

salt

pepper

1 cup ground bread

1/2 cup water

The bread just needs to be plain white or french bread that is chopped up finely (cuisinart).  The water is kinda of a strange ingredient but it really helps keep everything nice and moist.

The meatballs were covered with a quick fire-roasted tomato sauce and placed atop homemade fettucini.