The Ciderhouse Cookbook authors write, The combination of cider syrup and scallops might seem like gilding the lily to seafood purists, but this is a peerless dish. We were first introduced to cider-glazed scallops at a gorgeous restaurant up the road called the Blue Heron, in Sunderland, Massachusetts. Tucked into a bed of flavorful Le Puy lentils, the whole ensemble was truly sublime, and we are now evangelists for the cause.
Dante D’Antilio says that this is “Southern Italy’s most recommended dinner for the patrons of the world’s oldest profession.” (The word puttanesca is Italian for “in the style of a prostitute.”) Dantilio recommends fresh linguine, but the sauce can work with any pasta style.
Chef Rick Shell makes a lobster broth using lobster bodies, onions, celery, carrots, garlic, corn cobs, herbs, water, bay leaves, and tomato paste all boiled and simmered for an hour, then strained. You can also use any kind of seafood broth.