Grilled Scallops and Prosciutto on Tarragon Cream; It’s all in the name..

Grilled Scallops and Prosciutto

Katie's Collection of Confusing Kitchen words.

We need to speak two foreign languages to get by here: French and British.

Stove:  A large appliance, usually black, that burns wood to heat the house.  This is not to be confused with a

Cooker: A large appliance, usually white, used in the preparation of food.

A Stove can also cook food, but only if it burns wood and the cooking of food is a secondary operation.

A Cooker can also be used to heat the house, but only if it's an Aga.

Hob: The flat surface that contains burners, usually gas, used in the preparation of food.  Often, but not always, the Hob is the top of the Cooker.

Boiler: A large appliance, usually red or orange, that burns fuel to heat the water that runs through the radiators to heat the parts of the house that the stove can't.  It also heats the water for bathing, dishes, etc. 

Unless you have an Aga; then the Aga heats the water.

The boiler is an optional appliance.  Our friend in the mountains in Spain, where it gets very cold, gets by nicely with a stove on the main floor, a fireplace on the first floor and kerosene space heaters to supplement when the cold is severe.  He has an 'on-demand' water heater.  In old stone houses this is quite common.  Remember, there are no hollow walls to run pipes and ducts through.

Furnace: Large, industrial plant used to smelt iron ore. Period.

One could probably use an Aga for that, too.

Central heating:  Huh?

Central air conditioning:  HUH???

Forced air:  Forced to do what????

Lastly, where do you get the wood for the stove?  In the forest.

Our current house has 2 fireplaces, a boiler that heats the water, 2 hot water radiators in each large room and 1 in each small room. 

The house we are buying has 3 fireplaces, a boiler and 4 hot water radiators: 1 in each room. We think it works.  ( I know, there we go thinking again!)

It has 10 foot ceilings and no double-glazing on the windows.

We're getting a stove.

But I really want an Aga.

Unfortunately, (for me) they are very, very expensive… Not to mention heavy.

Also expensive (but not heavy):  Scallops.

I love scallops; I do not love the price of scallops.

I can get salmon for around $4.00/lb; nice shrimp for $5.00; but scallops are usually around $14.00/lb.

So, why not add a wee bit of ham to stretch it a bit?  Besides, the salty ham really brings out the sweetness of the scallops.  I used our local Vendèen, dry-cured ham but Prosciutto or Serrano would be more readily available, and much the same.

Grilled Scallops and Prosciutto on Tarragon Cream

Grilled Scallops and Prosciutto on Tarragon Cream

10oz (350gr) large scallops
4 slices Prosciutto, or other dry-cured ham, not paper-thin, 1/16" (.2cm)
1 tbs olive oil
1/2 tsp paprika

Mix olive oil and paprika.  Add scallops and stir to coat.  Cut ham slices in thirds. Combine ham and scallops.  Cook ham and scallops in a mesh grill pan over direct heat on the barbecue grill for 5 – 8 minutes, until scallops are done and ham starts to crisp.  Remove and serve on Tarragon Cream

Tarragon Cream

1/3 cup (3oz, 90ml) chicken stock
1/3 cup (3oz, 90ml) white wine
1/3 cup (3oz, 90ml) crème fraiche or sour cream
1 tbs fresh tarragon
2 tsp cornstarch (maizena) dissolved in 1tbs stock

In small saucepan, over medium heat,  bring stock and wine to a boil.   Add tarragon and simmer 5 minutes. Mix cornstarch in stock and stir into simmering stock. Cook until thickened – should be quite thick. Remove from heat and stir in crème fraiche.

In French: 'Chauffage' is an appliance that supplies heat to the house, whether a wood burning stove, an electric wall radiator or electric space heater.  A kerosene space heater is 'le poêle' not to be confused with 'la poêle' which is a frying pan.

The appliance that one uses to prepare food is 'la cuisinière', like the word for kitchen 'la cuisine' or the words for cooking 'faire la cuisine'.

Think I'll go make lunch….

22 thoughts on “Grilled Scallops and Prosciutto on Tarragon Cream; It’s all in the name..”

  1. I love love love scallops but $14.00 a pound well I could learn to love then less often but love them still.
    I love your heating description. When I was in Finland (in Dec/Jan) my friends parents heated the house with an huge boiler that pumped hot water through the house and they only had to fire it every 3 days and this is in Northern Finland too. I thought that was very efficient. They did have heated tile floor in the kitchen however. Good luck every heats up this winter.

  2. Living in the US it is amazing the language differences that exist state to state. I was talking to a friend and said my house is in an addition and she was all confused because they did not know it as an addition but rather a neighborhood and was wondering what I was adding to my house.
    You just gave me an idea to help get rid of the overgrown tarragon plant that has taken over.
    Looks amazing!

  3. And here I was feeling down in the dumps because I had to switch my central air to central heating. Spoiled, I admit it. Very curious about the prices because scallops, shrimp, and salmon are pretty close to the same price here, maybe salmon a bit cheaper per pound but not that much difference.

  4. Tanna, I’ve been in some very strange conversations – me being clueless.
    Peter, thanks, – and chicken… It’s great with chicken, too!
    Shayne, Northern Finland??? We don’t ‘love’ scallops very often, either… Plus, they’re only availble for a short while.
    Jeff, you are so right… regional difference can be very confusing… I would have asked about what you were adding to your house, too…
    Kalyn, when we lived in Andorra the prices on shrimp ranged from 10.00 to 100.00 per pound… and the sizes accordingly.
    Zoomie, besides them being outrageously expensive (around 10,000.00) there would be that whole learning curve, figuring out how to cook on one.Still….

  5. Yum — that looks delicious! I love prosciutto with seafood. Do you have recommendations on where to get it where it’s not paper thin? (And I’m opening this one up to the commenters, since a trip to France for shopping would be out of my current pricerange!)

  6. oy, you are telling me! we are having the heat debate as well chez nous. i dream of an aga! but you will have four fireplaces, wow! good luck with the move and all, so excited for you!
    this recipe is gorgeous, but we are priced out of it right now unless someone gifts me some scallops with a poele (à bois) not a frying pan.

  7. Yikes, now I’m confused. Also, lol, I’m sure I’ve said it before, but I’ll say it again: I love your transitions into the recipes. Speaking of which, that sounds awesome–I love the sauce!

  8. Emiline, come and get it ;-))
    Lydia, I almost had a red 4-oven Aga in Ireland. I was this close…..
    Happy Cook, good party fare – as it’s really easy!
    Genie, try the deli counter – maybe they slice it to order?
    Riana, we are praying that at least 1 or 2 of the fireplaces work… Rumor has it that’s it’s colder there in winter….
    Do you know about the tax breaks for stoves?
    Mike, thanks…. You noticed! I only think I have the stove thing straight now… I’m sure I’ll be wrong when it’s time to buy one!

  9. Northern Finland. My closest and oldest friend, the person who introduced me to my husband, the person who I first left the U.S with, the person who I first went to NYC with is from Finland. She lives in Grand Rapids Michigan now but her parents live in Finland (maryovi [sp]) and I am sure she will move back some day.

  10. LOL about the heating terms. I had never seen central heating when we arrived in the UK (not much call for it in South Africa!!) and the whole introduction to radiators, the boiler and the hot water cylinder in the airing cupboard (as oppowed to the geyser in the ceiling that we always used to have in SA) was a novelty. Although now I could never do without my airing cupboard to dry laundry!!
    I also adore scallops but baulk at the price. Love the addition of cured ham and tarragon!

  11. Shayne, I have a Finnishg friend, as well, and, soeday, I hope ti visit her in the summer (She spends the winters in Andorra, skiing – lucky girl)
    Jeanne, Airing cupboards! We hadn’t a clue what they were for when we moved to Ireland, but it was on the top floor… and wonderful!
    They don’t have them here.

  12. I get fat just reading this stuff, but its worth it, boiling away. If I can convince my other half to let me near the stove

  13. A very nice recipie. You need a strong flame to cook quickly. I’m waiting to replace my electric hob (slow) with a second hand range cooker. There’s just one obstacle…. we need to redesign the whole kitchen to fit the new cooker in. It’s a good job I’m patient.

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