Suggestions sought - sauces / salsas / similar toppings / dressings for scallops

Epicurean Exploits - Food and Recipes
1

Any variety, I’m looking for clever new ideas and would love ideas.

Thanks.

2

IMNSHO, as with most seafood, simpler is better. Sear 'em and forget the sauce. Maybe a little drizzle of basil oil.

3

I would agree with Bob if they are very fresh scallops. You don’t want to get in the way of the great flavor they offer other than a little bit of butter and salt. If they are not super fresh then I’ve enjoyed them with things like a mango salsa or a citrus butter sauce.

4

chiffonade of fresh mint as a garnish on top … paired with aged Nebbiolo … buckle your seatbelt, get ready for a ride to heaven.

5

It’s not new or clever, but we like to wrap them with prosciutto and pan sear them with a little rosemary and serve them over polenta.

6

Oh yeah, baby!!! [thankyou.gif] [dance-clap.gif]

7

A beurre blanc with fresh wasabi grated in right before serving.

A.

8

Sauce based on lemon, thyme and shallots & white wine mounted with butter

9

Or go opposite end of the butter spectrum with a Beurre Noissette. Let the butter brown (careful not to burn it) until it develops a “nutty” character. Will pair best with a full-bodied white.

10

I’ve been using a miso sauce lately. Lots of compliments.

Andy

11

Large scallops I generally pan sear in lemon or lime olive oil for a couple minute on each side, to translucent in the middle. Take the scallops out of the pan, place on warm plates and deglaze the pan with a bit of vermouth. Seasonings vary with some spicy, some neutral, and a variety of light herbs. I also usually add a few of the herbs to the pan drippings. Then I pour the reduced pan-drippings over the scallops, and serve with a vegetable.

12

I got some Flannery scallops recently and used piment d’espelette to raves. The better the scallop, the less the prep.

13

+1

14

Keep it simple.

I sear them in clarified butter and top with quality salt and a touch of fennel pollen.

15

Thx for the suggestions. I’ve been doing simple for a long time, usually just sear good scallops in butter and serve with something complimentary. Just looking for variety is all, as I like scallops quite a lot but I also like fun preparations sometimes.

16

Saute fresh peas in a little butter, add chopped bacon (little bit) cook until mush. put in blender with a bit of olive oil, salt and pepper. Blend to smooth liquid. drizzle A LITTLE over each scallop.

Be careful not use too much bacon, it’s just for a subtle flavoring

17

OMG! Who has hijacked Zach account!

18

Josh,

I do things like Zach’s suggestion… flavored oils, a dice of something like jicama and papaya, serving it on a bed of carmelized onions, wrapped in pancetta or prosciutto, etc. In short, I use other things to add the flavor but not in a way that imposes itself on every bite - so spoonfuls on the side or as a bed for the scallops vs a sauce that covers them.

19

While I agree in general with accenting flavors with scallops, good scallops are so intense in flavor that they do handle more.

One of my favorite dishes is diver scallops with oxtail ragout.


A.

20

Hahah…After I wrote that, I actually thought to myself…WTF did I just write!

BACON flirtysmile BACON