Seared Scallops

[woodburner]

In one of the current Bon Appetit magazines included was a restaraunt recipe for Seared Scallops with a Reduced Apple Cider/ Marscapone Sauce, which came out perfect. Well almost perfect, since I am not a fan of lentils of which this is served upon. Lentils to me are like dirt, unworthy, almost dirty if you will. No substance, even with the addition of Pork fat.

I need a bed, or a crib as some may call it, for which to serve these wonderfull seared mollusks upon, and please no rice, as I am a POW.

peace

woodburner

[Marc Olson]

I like to serve scallops on a bed of hand-cut creamed corn. Another approach is to use a puree of some starch: celeriac or cauliflower have both been successful.

[rlibkind]

Marc's creamed corn suggestion is intriguing; another possibility might be grits.

[nocturnalsunshine]

the last time i had seared scallops i served it with mashed sweet potatoes with a bit of wasabi and heavy cream mixed in.

i tried to keep mine "dry" so that i could mound it up high, scallop on top two around the bottom and the sauce around those.

[Six-pack-to-go]

I like the idea of grits. good suggestion.

Or because of the mascarpone how's bout Italian grits a.k.a polenta?

With a side of nasty little bitter greens (mesculine mix) that have become unavoidable in recent years?

I'd say spinach salad but what with the recent spinach scare...

[JAZ]

From the description of the sauce, I'm guessing it's rich, creamy and sweet. If that's the case, I'd suggest something a little bitter to offset both the sweetness and richness. Sauteed chard or arugula, maybe?

[ludja]

polenta (grits, as rlibkind, mentioned) or sauteed greens

I think these would have a nice neutral flavor to let the flavors of the apple cider/mascarpone reduction come through. With the sweetness of the cider I don't think I'd like the additional sweetness contributed from the corn or sweet potato, for instance. I think I would prefer the purees of celer root, cauliflower that Marc Olsen mentioned. Another vegetable puree option might be jerusalem artichokes/sunchokes.

Small, cooked white beans are delicious with grilled calamari or shrimp. These might work here as well although the texture of the scallops is more delicate. (I love lentils with grilled shrimp...)

[Six-pack-to-go]

polenta (grits, as rlibkind, mentioned) or  sauteed greens

I think these would have a nice neutral flavor to let the flavors of the apple cider/mascarpone reduction come through.  With the sweetness of the cider I don't think I'd like the additional sweetness contributed from the corn or sweet potato, for instance.  I think I would prefer the purees of celer root, cauliflower that Marc Olsen mentioned.  Another vegetable puree option might be jerusalem artichokes/sunchokes.

Small, cooked white beans are delicious with grilled calamari or shrimp.  These might work here as well although the texture of the scallops is more delicate.  (I love lentils with grilled shrimp...)

←

Completely irrelavant of your post.

I HEART YOUR QUOTE!!!!!!!!!!!!!!!!!!!!!

EDIT

And by quote I mean George jones referance

Edited September 29, 2006 by Six-pack-to-go (log)

[ludja]

^ It's a good song and they do it well...

[Six-pack-to-go]

^ It's a good song and they do it well...

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But ain't we got love?

[Six-pack-to-go]

polenta (grits, as rlibkind, mentioned) or  sauteed greens

  I think I would prefer the purees of celer root, cauliflower that Marc Olsen mentioned.  Another vegetable puree option might be jerusalem artichokes/sunchokes.

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To add to the purees route... Tis the season. How's bout pumpkin? The color contrast would be lovely and the taste would be in line with the tastes of Fall that would compliment the apple cider.

[woodburner]

Great suggestions everyone, I did the creamed corn but next time I'll puree some pumpkin.

I have a few questions regarding the Apple Cider reduction.

Here are the ingredients and method.

2 cups Apple Cider. (I used fresh pasturized, which needs to be refrigerated.)

1 cup Apple Cider Vinegar

2 tb. minced shallots.

Boil for 15 minutes until reduced by half.

Easy enough. My issue is that the reduction is still to viscous. I was hoping for a tighter sauce, but it remained very watery. Not thick enough to pool, it would only wash across the plate.

How can I tighten up the reduction? Any help.

woodburner

[JAZ]

I have a few questions regarding the Apple Cider reduction.

. . . . My issue is that the reduction is still to viscous. I was hoping for a tighter sauce, but it remained very watery. Not thick enough to pool, it would only wash across the plate.

How can I tighten up the reduction? Any help.

woodburner

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I assume from your description that you mean the sauce was too thin? If that's the case, it seems to me that you should just reduce it longer, to the consistency you want it. Was there some other reason you felt that wouldn't work?

[RyuShihan]

Interesting I thought you said it was a applecider marscapone sauce, yet in your last post i see no mention of marscapone, do you not add the reduction to the marscapone to form the sauce??

[Shalmanese]

Great suggestions everyone, I did the creamed corn but next time I'll puree some pumpkin.

I have a few questions regarding the Apple Cider reduction.

Here are the ingredients and method.

2 cups Apple Cider. (I used fresh pasturized, which needs to be refrigerated.)

1 cup Apple Cider Vinegar

2 tb. minced shallots.

Boil for 15 minutes until reduced by half.

Easy enough. My issue is that the reduction is still to viscous. I was hoping for a tighter sauce, but it remained very watery. Not thick enough to pool, it would only wash across the plate.

How can I tighten up the reduction? Any help.

woodburner

←

If you don't want to reduce it further, throwing in a tiny bit of gelatin and pectin should give you a slightly firmer, thicker mouthfeel without unduly affecting the purity of the flavour.

[woodburner]

I have a few questions regarding the Apple Cider reduction.

. . . . My issue is that the reduction is still to viscous. I was hoping for a tighter sauce, but it remained very watery. Not thick enough to pool, it would only wash across the plate.

How can I tighten up the reduction? Any help.

woodburner

←

I assume from your description that you mean the sauce was too thin? If that's the case, it seems to me that you should just reduce it longer, to the consistency you want it. Was there some other reason you felt that wouldn't work?

←

Yes the cider reduction, after a fifteen minute boil, actually ended up thining out more than before reduction. I'm wondering wheather it should be simmered and not boiled to help thicken, or would adding cornstarch work?

woodburner

[woodburner]

Interesting I thought you said it was a applecider marscapone sauce, yet in your last post i see no mention of marscapone, do you not add the reduction to the marscapone to form the sauce??

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The cider reduction and marscapone cream sauce are two seperate sauces served with this dish. I should try and post some pictures later today.

Recipe Link

woodburner

Edited October 2, 2006 by woodburner (log)

[RyuShihan]

latter in that recipe it says to add butter that will thicken it a bit.

For scallops:

Bring cider reduction to simmer. Whisk in 5 tablespoons butter, 1 tablespoon at a time. Keep warm