Scallops are characterized by offering two flavors and textures in one shell: the meat, called “scallop”, which is firm and white, and the roe, called “coral”, which is soft and often brightly coloured reddish-orange. Sometimes, markets sell scallops already prepared in the shell, with only the meat remaining. Outside the U.S., the scallop is often sold whole. They are available both with and without coral in the UK and Australia. read more…
Galette (from the Norman word gale, meaning “flat cake”) is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette (French: Galette bretonne; Breton: Krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a savoury filling. Of the cake type of galette, one notable variety is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada the term galette is usually applied to pastries best described as large cookies. read more…
Far breton (Breton pancake or prune cake) is a compact, pudding-like cake. Along with crêpes, galettes and kouign amann, it is a typical speciality of Breton cuisine. Far breton is a traditional dessert from Brittany, a precursor to English pudding (e.g. plum pudding). It is often served as an intermediate dish (French: entremets) between cheese and fruit. Far breton can be served as a dessert (it is then eaten cold), but also as a hot lunch or with coffee. In Brittany, it is sold in almost every bakery. read more…
