🔕 🔔
Loading…

My Basket ()

All questions

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8 answers 1366 views
2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 5 years ago

This sounds really good
http://www.food52.com/recipes...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
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.
http://www.foodnetwork...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

516f887e 3787 460a bf21 d20ef4195109  bigpan
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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E23fa976 d2e2 47e5 8e68 cb3df9f21a01  flavor drizzles art
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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 5 years ago

These are amazing.
http://www.food52.com/recipes...

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.