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Scallop recipe?

I have beautiful scallops I want to sear, but I'd like some kind of sauce, purée, or accompaniment... Suggestions?

asked by Erica,Schneid over 5 years ago
8 answers 1366 views
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Suzanne is a trusted source on General Cooking.

added over 5 years ago

This sounds really good

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pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

Possibly a sauce mornay. That is simply bechamel (a mother sauce) with the addition of cheese. Gruyere would work. For plating I'd put the sauce on the bottom because the scallops are the star.

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added over 5 years ago

Ellie Kreiger has a parsey drizzle that is dead simple but works beautifully with seared scallops and you can feel virtuous eating it. Shes serves it with succotash.

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added over 5 years ago

Scallops are so tasty and delicate, I would sear in butter, remove, deglaze with a splash of white vermouth, add more butter and drizzle over the seared scallops with some lemon rind as garnish.

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added over 5 years ago

I agree with bigpan - the sweet delicate taste of a good scallop finished with some white wine or vermouth can be the best alternative. Perhaps with some fresh parsley or chevil added to the grated lemon zest for a fresh finish.

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amysarah is a trusted home cook.

added over 5 years ago

If we're talking sea scallops (the big ones), I agree - a lightly flavored buerre blanc or pan reduction with white wine/vermouth is best - you don't want to mask the delicate flavor of the sweet caramelized scallops. Just make sure they're very dry when you sear them, and don't be afraid of a very hot pan.

For smaller (bay) scallops that don't sear as well, a creamy sauce with mushrooms, shallots, white wine, a little gruyere and bread crumbs on top is classic/retro and delicious (aka Coquilles Saint Jacques.) My mom used to gratinee them under the broiler in big kitschy scallop shells...because Pierre Franey said to, and he knew a thing or two.

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Sam is a trusted home cook.

added over 5 years ago

These are amazing.

Really good. The sauce is fantastic. And just yesterday I saw the big bulb type spring onions at the supermarket. You can sub leeks instead tho.
I'd use clarified butter to sear the scallops and put more attention to the sauce.
Asparagus is a nice dish and the sauce works well those as well for plating.
For the crème fraiche..make some yourself, with either a touch of sourcream, yogurt, or butter milk in warm cream and let it sit over night, until slightly thicken.

I really love this sauce...it's so colorful and tasteful. IMHO one of the best food52 recipes ever.

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added over 5 years ago

Wrap them in prosciutto, let them sit in a mixture of white wine, olive oil, dijon mustard, lemon rind and then grill it! So tasty! From the webber book of grilling.

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