New recipes, January 13, 2013

Tonight's new recipes are two Scallop Crudos from the January 2014 Food and Wine: Scallop Crudo with Lemon and Piment d'Esplette, and Scallop Crudo with Pecans and Ponzu Sauce. Both are pleasant--we give them a 3. We had as fresh a scallop as you can get in Denver, but it may be that these are even more exciting with sea-fresh scallops.

Served with a green salad with a shallot Dijon vinaigrette, and pears, blue cheese, walnuts and roasted red peppers.

Wine: Récolte Franclieu 2012 Mâcon Charnay