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Pan seared scallops

Heat a nonstick sauté pan over a high heat, and add a tablespoon of clarified butter(or raw, unsalted butter) and a tablespoon of vegetable oil. The oil/butter mixture needs to be very hot before you add the scallops — you should actually see just the tiniest bit of smoke.

Place the scallops flat-side down in the hot pan. Don't overcrowd the pan, or you'll lower the pan temperature, causing the scallops to be steamed rather than seared.

Another important tip: Once you've placed the scallops in the pan, don't touch them! If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want.

 Because of variation in scallop thickness, pan temperatures and so on, it's not easy to pinpoint an exact cooking time. But after a couple of minutes, it's OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they're ready to flip. One of the easiest things in the world to do is to overcook scallops, so be very careful here. The scallops should be removed from the pan and served while their centers are still slightly translucent (you can check this by viewing them from the side), because they'll continue to cook after you take them off the heat.

They should still be quite springy if you press them with your thumb. If they are very firm or stiff, they're already overcooked.

Scallops start to turn rubbery if you wait too long to serve them, so get them on the plate right away. And be sure to serve them with the beautiful caramel-colored crust facing up!

If you like, you can melt a bit more butter in the pan and drizzle it across the scallops right before service. 

Cheery Clafoutis

Clafoutis (French pronunciation: [klafuti]; Occitan: clafotís [klafuˈtis]), sometimes in Anglophone countries spelled clafouti, is a bakedFrench dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.

A traditional Limousin clafoutis contains pits of the cherries.^[1] According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.

Preheat the oven to 425 degrees F (220 degrees C) and place the rack in the center of the oven.  Wash the cherries, remove the stems and pits. 

In your food processor or blender (or you can do it by hand with a wire whisk) place the flour, salt, eggs, sugar, milk, butter, and vanilla extract. Process for about 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, let it rest while you prepare the fruit. 

In a 9- inch (23 cm) heavy ovenproof skillet (preferably non stick), melt the butter over medium heat making sure the melted butter coats the bottom and sides of the pan. When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter (about 2 minutes). Then sprinkle the cherries with the sugar and cook until the sugar has dissolved and turns into a syrup (1 - 2 minutes). Pour the batter over the cherries and bake for about18-20 minutesor until the clafoutis is puffed, set, and golden brown around the edges. Do not open the oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of confectioners sugar and yogurt, creme fraiche or softly whipped cream.

Serves about 4 people as a breakfast/brunch dish.

Cherry Clafoutis Batter:

1/2 cup (65 grams) all purpose flour

1/4 teaspoon salt

2 large eggs

2 tablespoosn (25 grams) granulated white sugar

3/4 cup (180 ml) milk(whole (full fat) or reduced fat)

1 tablespoon melted butter

1/2 teaspoon pure vanilla extract

Cherries:

3/4 pound (350 grams) fresh sweet cherries, pitted

1 tablespoon (13 grams) unsalted butter

1 tablespoon (15 grams) granulated white sugar.