One of the joys of cooking in Brittany is the amazing range of great seafood and fish available in the food markets. One of my favourite dishes is scallops in a curry Sauterne sauce served with a little spinach. The golden orange colour of the sauce complements the colour and texture of the scallops and spinach.
Scallops in curry Sauterne sauce
Skatewing is a delightfully easy fish to deal with once you have mastered how to remove the skin and prepare it. I like to pan fry in butter and garlic with lots of lemon and capers.
To finish dinner it is hard to beat a tiramisu with fresh strawberries. I have yet to meet someone who won't ask for more!! 
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