Scallop sauce

[Paul Bacino]

I got some killer ... diver scallops

..harvested live and shipped next day...I would like to know your sauce ideas. I do a citrus sauce...blood orange. Or lemon...ideas

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[djyee100]

Another variation of the citrus sauce, that I tasted once in a cooking demo, Scallops in Tangerine Sauce from Paula Wolfert's Cooking of Southwest France. Very good! The recipe is here:

http://www.chow.com/recipes/12328-scallops-in-tangerine-sauce

You can use a good brand of tangerine juice, like Odwalla, instead of fresh tangerines. The tangerine juice should be reduced to 1/3 cup.

[Shalmanese]

Blood Orange Beurre Blanc

[Paul Bacino]

The Kishu seedless Mandarins.. are available today. I cant wait to try them in a sauce. Let alone fresh!!

They are available from the Tangerineman.com!! I have no affiliations.

Paul

[budrichard]

None, if truly diver or day boat, eat as sashimi sliced then with a little lemon or fresh yuzu zest if you can find yuzu or flour with Wondra, salt, white pepper, fry in butter, and serve with lemon. The flavor of these types of scallops is to too good to be covered with a sauce.-Dick

[Paul Bacino]

Dick,

Really dry, light dusting of wonder and a we bit of bread crumbs, italian seasoning!!

I would like to find the yuzu you talked of.. I looked for it once in Omaha.. with no luck.

Thanks

[Paul Bacino]

FWIW..

http://tangerinemanstore.mybigcommerce.com/products/Seedless-Kishu-Mandarins-9.3-lb-box.html

Tangerines are in the house

[janeer]

None, if truly diver or day boat, eat as sashimi sliced then with a little lemon or fresh yuzu zest if you can find yuzu or flour with Wondra, salt, white pepper, fry in butter, and serve with lemon. The flavor of these types of scallops is to too good to be covered with a sauce.-Dick

Agree.

[ChrisZ]

I would also agree that a well cooked scallop is too good to be covered in a sauce. But a drop of sweet, thick balsamic vinegar can be complimentary, and in the last few months I've seen a number of recipes that pair scallops with pureed cauliflower.

[Paul Bacino]

Chris

..u talk a cauliflower puree

...try mash potatoes ..any color..... good stuff

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[djyee100]

Somehow this topic has veered off so that "served with a sauce" has become "covered with a sauce." Nobody here has suggested a heavy-duty sauced dish like Coquilles St Jacques. A complex acidic sauce, almost like a dipping sauce, will enhance those scallops--more so than ordinary lemon juice or vinegar, IMO.

[Qwerty]

Oh no!

Did you REALLY dust those in breadcrumbs and italian seasoning? *facepalm

Anyways...a nice corn sauce or veloute goes beautifully with scallops, though it's not the right time of year.

A light citrus vinaigrette would work well...maybe a reduction of fresh orange juice, mounted with a tiny bit of butter and perfumed with a touch of vanilla?

[Paul Bacino]

Oh no!

Did you REALLY dust those in breadcrumbs and italian seasoning? *facepalm

Yikes.. thAt batch I did

This is my source.. btw no affiliation

http://www.lobstersretail.com/wholesale/gurnet/index.htm

[Paul Bacino]

I didn't want to limit this to just citrus sauces.

Here.. I did a chowder base and topped the scallop with a bit of fennel powder

Maybe something with tarragon.. could work!! I do eat them plain and simple.. because these are so sweet..

Thanks so far!!

Edited January 15, 2011 by Paul Bacino (log)