Won’t You Be Mine?
February 12, 2013
So, you find yourself wondering what would make the perfect gift for your Valentine. Have you tried fish? I have, and not to brag, but things have worked out well.
Oysters are nice. I'm all for them as an appetizer. Chocolates are good, too, for dessert. And there's my point: neither one is the main course. There comes a time in every relationship when you need to prove you can handle that.
Traci and I met at the Bombshelter. If you're not familiar with that particular Wellfleet institution, well, it is not located in a church basement. It wasn't until I wooed her with scallops in tarragon cream sauce that she began to take me seriously.
We've been together for thirteen years now, and I think I can safely say it doesn't matter what fish you choose. Or what sauce. What matters is that you're making dinner. Which suggests, more than mere romance, staying power—the real meal.
Tarragon Cream Sauce for Seared Scallops or Fillets
This sauce is great on pan-seared fluke or hake as well as on scallops. Make the sauce first and set it aside while you sear the fish, since that only takes a few minutes. (A how-to on searing technique is right over here.) Just put the sauce back on the heat for a minute and give it a stir right before spooning it over each serving.
More than enough for two. Will serve three or four, once you have a family.
1/2 shallot (about one tablespoon, minced)
3/4 cup dry white wine
1/4 cup heavy cream
1 tablespoons minced fresh tarragon leaves
a few drops of Pernod
sea salt and white pepper
Put the minced shallot in a skillet or saucepan with the white wine. Boil to reduce the wine by half. (I like to use a skillet because the flared sides allow liquids to cook down much more quickly than taller, straight sides do.)
Reduce the heat a little, add the cream, and continue simmering and reducing until the sauce begins to thicken––it should coat your spoon nicely when you stir it.
Drop in the minced tarragon and season with a few drops of Pernod, a pinch of sea salt, and a quick grind of white pepper. Spoon the sauce over scallops or fillets that have been seared golden brown.
- January 10, 2019
A Taste of France Wine Dinner Jan 16
- December 18, 2018
New Year’s Eve at Mac’s
- August 22, 2018
Book your next event at Mac’s Fish House in Provincetown
- May 29, 2018
Wellfleet Restaurant Week at Mac’s Shack
- January 10, 2018
Mac’s Winter to Spring Wine Dinners
- January 03, 2017
Mac’s Fish House Provincetown Winter to Spring Dinner Series
- September 19, 2016
New Year’s Eve Dinner & Live Music at Mac’s Fish House Provincetown
- June 28, 2016
Story of a Fishing Family
- January 04, 2016
All You Can Eat Fish & Chips $15 Every Thurs at Mac’s
- December 16, 2015
New Year’s Eve Menu + Other Holiday Happenings at Mac’s
- November 06, 2015
Get Your Thanksgiving To Go at Mac’s
- October 23, 2015
Support our local Fishermen at the Dish On Fish Benefit - Mac’s Ptown - Nov 4
- October 19, 2015
Devil’s Purse Beer Dinner Oct 21 at Mac’s Ptown - RESERVE TODAY!
- September 29, 2015
Wine & Swine Dinner Oct 7 in Ptown - Reserve today!
- September 23, 2015
Fall Dinner Series at Mac’s Fish House Provincetown - RESERVE TODAY!
- July 17, 2015
Introducing our Small Batch Label - a new way to try a little taste of Mac’s
- June 25, 2015
Happy 4th! Free Shipping on Online Orders Over $100
- March 27, 2015
- February 05, 2015
Sweet Specials for Valentine’s Day
- December 19, 2014
Mac’s Provincetown New Year’s Eve Tasting Menu
- November 22, 2014
Smokin’ Good Oyster Sausage Stuffing
- November 04, 2014
Taking Orders Now! THANKSGIVING TO GO at Mac’s Markets
- October 16, 2014
OysterFest Weekend at the Shack
- October 06, 2014
It’s Time for Oysters
- September 29, 2014
Mac’s On the Pier Open Thru Oct 5
- October 09, 2018
Wine Dinner Series at Mac’s Fish House
- December 16, 2013
‘Tis the Season for Whole-Roasted Monkfish
- October 02, 2013
- July 02, 2013
- June 14, 2013
Alex’s Dogfish Sandwich
- April 12, 2013
Salmon for Between the Seasons
- February 12, 2013
Won’t You Be Mine?
- January 08, 2013
My Holiday Hangover Cure: Flounder
- December 06, 2012
The Perfect Sear
- November 23, 2012
The Once and Future Cod
- October 18, 2012
In the Kitchen with a Dream Machine
- August 23, 2012
The Perfect Fried Clam
- July 16, 2012
- June 25, 2012
The Local Fish Report: What to Eat in July
- May 14, 2012
Meet Your Mackerel