All content created by & © Jamie Beck & Kevin Burg
Happy Friday Everyone!
Here’s to a weekend of
Light the candles, get out the lace. Enjoy this beautiful simple meal that will warm you on the inside out.
Styling and Art Direction by Jessica Soga. Food Styling & recipe by Molly Shuster. Dipped silverware and homemade placemats and napkins from the DIY article by Christy Pitre. Images and outtakes from our table top collaboration shot in Brooklyn this past Autumn for Working Class Magazine.
1 1/2 cups flour
1 cup polenta (yellow cornmeal)
1/2 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 eggs, beaten
1/2 cup canola oil
1/3 cup crème fraiche
1/3 cup whole milk
Preheat oven to 350. Grease and flour an 8×8 metal baking tin. In a large bowl, mix dry ingredients until thoroughly combined. In another bowl, mix wet ingredients. Add the wet mixture to the dry, stirring until combined. Pour mixture into greased tin and place in preheated oven. Bake 35 minutes or until a toothpick comes out clean.
Seared scallops with lemon butter sauce, rye bread and a bottle of red wine on top vintage linens and good conversation.
Styling and Art Direction by Jessica Soga. Food Styling & recipe by Molly Shuster. Dipped antique salt & pepper and homemade napkins from the DIY article by Christy Pitre. Images and outtakes from our table top collaboration shot in Brooklyn this past Autumn for Working Class Magazine.
Seared Scallops with Lemon Butter Sauce (2 servings)
10 large scallops
1/4 cup freshly squeezed lemon juice
6 tablespoons butter (3/4 stick)
Heat a medium sauté pan over medium high heat. When the pan is hot, add enough oil to just coat the bottom of the pan. Pat the scallops dry with a paper towel, then season with salt and pepper. In batches, place the scallops in the heated pan (they should immediately start to sizzle). Once they have a nice golden color, flip and cook the other side. Each side will take about 2 minutes, depending on the size of the scallop. Set scallops aside and reserve.
In the same sauté pan, make your sauce. First discard any extra oil from the sauté pan. Add the lemon juice and boil until it has reduced to about 1-2 tablespoons. Remove pan from the heat and add two pieces of the chilled butter, stirring to incorporate. Return the pan to the stove and cook over very low heat. Add the remaining butter one piece at a time, stirring to create a thick, creamy sauce. Season with salt and pepper.
To serve, evenly divide the sauce into two shallow bowls. Place the scallops on top of the warm sauce and serve immediately.