Flamed Scallops Pasta are flamed in Grand-Marnier and then served on a bed of quinoa fusilli filled with slightly cooked bell pepper, cherry tomatoes, lime zest and fresh basil for a delightful summer night meal! Flamed Scallops Pasta is an excellent, simple dish made in no time. The sauce is mainly a little butter in which the scallops are seared before flaming and caramelizing with orange-flavoured cognac/brandy (Grand Marnier). Served on a simple quinoa pasta with juicy tomatoes, basil, pepper and lime zest. Where I come from, the east part of Canada, scallops are pretty standard on our plates. Although, since I’ve been living in Spain, it got pretty difficult to find any and when I finally did, they cost so much… So I go to the freezer shop… yes, only frozen stuff of all kinds, and I get my Patagonian mini scallops occasionally. Strange… that in Spain, a seafood lover country, it’s hard…
A nicely caramelized banana with a touch of Caribbean flair is hard to resist! You’ll go banana over these Bananes flambées! This dessert will make you “bananas”! You’ll want more and more until the explosion… ok, maybe not until the explosion, but close to it. This has been a personal favourite since I’m a kid. My dad used to make us “Bananes Flambées”; he was using “Grand Marnier” (an orange cognac) and his beautiful copper pan. He would only use his copper pan … for this particular dish. As a kid, it was always frightening to see those big flames going up, and after all that adrenaline, you would get to eat the tastiest reward! History This dish comes from New Orleans, USA, and is called Bananas Foster. The US version uses a banana liqueur before flaming it and some ice cream to accompany it. In the Caribbean, they master the…