scallops and ???
So... I bought fresh scallops today and some white wine and I am thinking I want to make a white wine sauce for my scallops, but I don't actually know how... or really what flavors work best together... So any white wine recipes/ advice would be helpful and anything else that goes well with scallops. Thanks!
White wine....hmmm....garlic, shallots, parsley. Top w/ a bit of lemon zest after you've done a white wine sauce mounted w/ unsalted butter....
I like scallops w/ a bit of sauteed garlklic and parsley, roasted red peppers and capers. No wine in the dish. Butter and olive oil. Drink the wine.
re: Alice Letseat
Thanks so much! I ended up completely just experimenting and doing a kind of limey-ginger sauce... it completely overwhelmed the scallops, so I will have to try a more garlicky sauce next time. I'm trying to be more adventurous with my cooking so I guess I'll just chalk this one up to a learning experience dinner.... mmmm... not so delicious.
a ginger/lime dressing should have gone well with scallops.
scallops are sweet and delicate, and are easily overwhelmed, be very cautious with sauce, and instead think of "dressing" them
i would be very cautious with a garlicky sauce.
bacon (as mentioned above) goes well with scallops which are also lovely grilled
(in their shell) with fresh herbs and a squeeze of lemon juice, or gremolata
scallops are lovely stirfried in chinese cooking wine (or sherry), light soy and ginger, and there is little that can beat a freshly battered scallop, fast fried and served with lemon and salt.
with accompaniment to scallops LESS is definitely more!
i made scallops tonight -
a decent amount of butter,add scallops at med heat, add crushed garlic after scallops have cooked a bit, add some basil and fresh marjoram (the two herbs I have growing on my porch), and grey salt. I mixed in some spaghetti, and cooked it briefly over low heat with the scallops. then topped with freshly ground pepper. it was very good.
i have never had luck with white wine sauce and scallops. seems like it should go, right?
another great way to make scallops - butter again, a lot of it. add scallops and soy sauce, and reduce. that's it. the butter and soy sauce mixed well together makes an incredible sauce.
can go in a lot of directions....
i prefer them seared. can play with misc buerre blancs (and the type of wine you use for it).... or a simple shallot, brandy, cream sauce.... can use so many different wines, liquors, spirits to deglaze....
risotto is a great accompaniment for them....
so i might do a tarragon buerre blanc (maybe with a sauv blanc) with a citrus risotto
pancetta cream sauce with a crimini risotto