This
scallop dish was very simple but
effective. And serving it in the little
spoons made it that bit extra special.
Now
first, a confession, I was going to serve them on a smear of balsamic
glaze. One problem, I put a little
balsamic in a pot, reduced it and then turned it off. When it came to serving time I found it had
hardened into something resembling toffee and was unusable. So I improvised with just putting a little
good quality balsamic in the spoon and that seemed to work fine.
The
only fiddly bit of the preparation was that I chose to cut all the brown sinewy
bits off the scallop. I left the coral
(the orange bit) on though. We always
eat both the white bit and the coral here in New Zealand. I have read that in other places the coral is
only used in sauces.
After
cleaning the scallops, I dried them a bit on some kitchen paper before searing
them quickly in a moderately hot pan – they only need about a minute and a half
on each side – don't overcook them or you will have little rubber balls. It is better to slightly under cook them
because they will keep on cooking while you are serving them.
Yum !!
ReplyDeleteI recently did lamb chops glazed with honey and balsamic - inspired by a Jamie Oliver recipe. They were yummy but when I came to do the washing up the glaze was set rock hard in the baking tin.....it took ages to soak it off. Which makes me wonder what it does to your insides !!
I love balsamic! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM
ReplyDeleteThanks for linking on my Healthy Tuesday post!
ReplyDeleteI would love to have this as an appetizer. Simple but sophisticated. Thanks for sharing, Carole.
ReplyDeleteI saw some scallops at the grocery store today, but they didn't have the coral on them. You just don't see that where I live. I love scallops and would love to give this recipe a try sometime.
ReplyDeleteMmm... love scallops! Too bad about the glaze, but I'm sure they were delicious anyway!
ReplyDeleteThe idea for serving them in the spoons makes them look so elegant! Have a great week.
ReplyDeleteRebecca @ The Key to the Gate
I had no idea you could serve scallops so simply. Will have to splurge and get some soon. Thanks.
ReplyDeleteI love your presentation!
ReplyDeleteDitto what Diane said :). Love scallops!
ReplyDeleteThat's a pretty presentation. We haven't tried scallops at home yet, but we enjoy them when we're out.
ReplyDeleteJoy's Book Blog
Oh how pretty. I have a bunch of those little spoons and always forget to use them. Now you are giving me some ideas for New Years I am fortunate to be able to buy already cleaned scallops.
ReplyDeleteSo simple, but sound delicious!
ReplyDeleteThis looks spectacular, and I bet is delicious!!
ReplyDeleteCarol:
ReplyDeleteUnico has a great balsamic glaze.
Not homemade, but good.
Leave to room temperature and use.
No stickiness or hard to wash pans.