The Top Ten Dishes of 2009 #6: Seared Scallop in Charmoula Broth at Fond



A single plump scallop, its top seared chestnut brown, was nestled among thickly sliced carrot. At tableside a server poured a vegetable broth spiked with the North African condiment charmoula (a blend of olive oil, garlic, citrus juice, parsley and/or cilantro, cumin and other spices). I gave in and took a bite. The flavor was wonderful, the citric flavors of the charmoula broth an ideal foil for the buttery, briny mollusk.

-- "Absence Makes the Heart Grow Fond," October 8, 2009

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