Food and cooking, Lifestyle

Provencal scallops and lemon butter

Hi foodie followers!

I have been a bit light on the food posts of late I must admit, but something I have learnt as a chronic overcommitter (is that even a word?  I think I made that up – but you know what I mean), is how to prioritise and the least essential thing has to go for the moment.

If you hadn’t noticed… that “thing that has to go” has been the “Feeds” part of “Paeds & Feeds” for the last two weeks. D’oh. Thanks for being so patient with me!! I’ll make it up to you!

In recent GOOD news however, my gorgeous but speech delayed 2 year old has learnt (somehow, not sure how) to say “doodle” whilst he points to himself.  He surprised me and made me laugh… and now of course, he says it ALL THE TIME and at the top of his voice (face palm).  The glamorous highlights of my life astound me (ha ha ha FML).

So this week, have been balancing several things:

  • was away at a conference in Melbourne on the weekend learning about all things ADHD
  • came back to a full day of filming for a new project “Parent TV” – an online resource for parents to subscribe to that gives them access to a whole heap of video blogs from a team of experts about heaps of common kid-related problems.  Amazing.  Was really like nothing I have ever done before and I am so excited to see if it takes off!  Tell you what though, not great at rote learning things anymore, and discovered that I am definitely not a “natural” when it comes to talking to a camera (OMG – I am soooo embarrassed at how bad I look and sound on video).  11 scripts… at least they are done now!
  • that same day (Monday) was first day of University term – and (believe it…) I am an enrolled student once again (FACE PALM!).  I vowed I would never do it… but I have!!  ARRRGGHH!!  Doing a Masters of Public Health and Tropical Medicine and studying Health Promotion this semester (thought it might help me be a more effective blogger!).  First assignment (of 3 this semester) due 19th of March – so you’ll know what I’m doing if I don’t blog for a week or two!
  • Chinese New Year feasting this weekend on Sunday – so BIG meal prep and planning, and also cooking lunch for Gwennie’s prep class tomorrow (30 kids) –> “Long life noodles” for New Year.  Have made the sauce tonight, will just make the noodles tomorrow before I drop it in!
  • Usual fully booked clinics at Greenslopes and Ipswich and the admin load that goes with it
  • Trying to catch up on blogging
  • Trying to spend time with my two favourite little people (unsuccessfully)
  • Trying to figure out what I can CUT OUT of my schedule to make more time for what’s important (So sorry to my besties Deb and Kirsten for pulling out of APLS when they both signed up to be my instructors…  I love you both!)

Soooo… back to the food!  I thankfully have a few totes delish recipes up my sleeve.

This recipe is from the delightful collaboration dinner I held with the effervescent and gorgeous Marnie – champagne blogger extraordinaire from “Bubble and Flute.”  You really need to check out her blog!

Provencal Scallops and Lemon Butter


12 fresh scallops (our local co-op usually have Canadian (thicker, meatier), Australian (lighter in colour, thinner and smaller, lighter flavour) and Japanese (somewhere between the other two) scallops on sale)

Salt and freshly ground black pepper

1/3 cup of dry white wine (the rest of the bottle for drinking whilst you cook)

Plain flour (for dredging)

4 tbs butter

1/2 cup of chopped shallots/spring onions

1/4 cup of coriander (you can use parsley if you want but I am showing off my Asian blood with this preference!) – chopped

1 garlic cloved – crushed/minced

1 lemon – juiced



  1. Season the scallops with salt and pepper and toss in the flour
  2. Heat 2 tbs butter in a flat pan until sizzling
  3. Lower the heat to medium and brown the scallops on 1 side (~3 min depending on how thick they are)
  4. Melt the rest of the butter in the pan and add shallots, garlic and coriander
  5. Turn the scallops and toss for 2 min
  6. Add the wine and cook for 1 further minute
  7. Serve hot (immediately) with a generous squeeze of lemon juice

These are so simple but soooooo good.

Expensive though so not an “everyday food,” unless you are a gentleman farmer or equivalent ;P

Trying to decide what Monday’s blog will be on – will have to be something quick again because I have Nick’s speech therapy appointment after school drop off, then a meeting with the architect and builder at the new clinic (hopefully opening on March 5th!) as well as the challenge of getting my admin and Uni work done.  Leave me a message if you’ve got any ideas!

Catch you Monday!

AND LET ME KNOW IF YOU TRY THESE SCALLOPS!  Remember to be a bit adventurous – you can do this recipe with prawns too…

xxDr Megs

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