Our pan-searing method caramelizes fresh scallops, and the same pan is used for the irresistible tarragon white wine sauce.
Tarragon's delicate citrus and licorice notes combine in this infused vinegar. Pink peppercorns provide lovely colour contrast. Choose pretty bottles for gift giving and add a note to make a simple vinaigrette by whisking one part of this vinegar with four parts extra-virgin olive oil. – Alison Kent
Herbed butters are traditional accompaniments to grilled fish, and the tarragon in this one goes especially well with trout or salmon. For this spectacular presentation, fold back the crisped skin to reveal the pink flesh over which the seasoned butter melts.
This Scandinavian specialty is delicious and easy. Note that it takes fives days to cure. Serve thin slices wrapped around breadsticks.
Flavoured butters, also known as compound butters, are a great way to dress up boiled lobster without taking away from the rich meat's natural briny sweetness. These butters are also delicious with other seafood; grilled fish, chicken or meat; or steamed vegetables.
This French-style herbed mayonnaise is delicious served as a dip for fresh veggies or oven fries, or spread onto BLT sandwiches.
The size of the shrimp doesn't matter in these pastries. However, choose raw shrimp rather than cooked to ensure they don't overcook when baked.
The tender and juicy results of this chicken will impress anyone who usually finds grilled chicken a little dry. Slice, and serve with salad greens drizzled with olive oil and a squeeze of lemon.
Jenny Cameron, who works on the family-run Ravenhill Herb Farm near Victoria, offers these pretty open-faced tea sandwiches from Herbal Celebrations Cookbook (Whitecap, 2000), the cookbook she coauthored. Jenny suggests using a 2-inch (5 cm) round or fluted cutter.
