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

by

comment
gutcheck1209.jpg

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

Fond
106 North Main Street, Edwardsville
618-656-9001; website

Support Local Journalism.
Join the Riverfront Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Riverfront Times Club for as little as $5 a month.