She Paused 4 Thought - Food, Fun and Travel

Sautéed Scallops with Celery Root Purée and Herb Oil is an elegant dish and when served with a salad and a lovely white Burgundy, it truly is special meal.

Sautéed Scallops is a wonderfully succulent dish is from award winning author Susan Herrmann Loomis’ 14th book PLAT DU JOUR French Meals Made Easy.

I first met Susan eight years ago as a student in one of her culinary classes at her cooking school On Rue Tatin in Paris. We became instant friends. I have had the privilege of recipe testing for her cookbooks and it has been so much delicious fun. Hope you enjoy her recipes as much as I do.

Plat du Jour (the dish of the day) is three familiar words in the French language that seduce, excite, and comfort. They reflect the classics, seasonal, and are simple to make. Susan takes these dishes and will show you how to effortlessly transform any meal into an elegant and flavorful French masterpiece. Her step-by-step guidance and cooking tips (astuces) will guide you to success in the French cooking experience.

PLAT DU JOUR Recipes

I appreciate Susan’s love of French culinary history, that comes shinning through in PLAT DU JOUR. Take for example her recipe for King Henry IV’s Garlic and Potato Soup from Agen.

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