“Scallops are the bacon of the sea” – Anonymous
Ever since this thought popped in my head last night I’ve been doing the Google-Fu to see if anyone had actually said this. Turns out it appeared verbatim only once in a message board discussing Top Scallop – er- Chef almost three years ago. It’s probably wise not to claim the quote as my own.
I have a food confession to make. Whenever I make scallops, I enjoy eating the browned bits that get stuck in the pan and in the cooking utensils almost as much as the scallop itself. I can’t get enough of those salty, sweet morsels – the bacon of the sea! It’s too unique a flavor. At least there’s one more pound of frozen scallops waiting for me in the freezer that I’ll cook and savor down to that last bit. I don’t think I have too many kitchen quirks, but this is one that has stuck since I started cooking scallops myself.
This week’s French Fridays with Dorie recipe pairs scallops with what seemed to be on paper another sweet/savory sauce. It turns out that the syrupy orange/white wine reduction only hints at sweetness; it’s a fresh twist on a gastrique, a combination of caramelized sugar and vinegar, which replaces the vinegar with white wine and orange juice. I loved the texture of the sauce so much, I couldn’t let any of it go to waste.
Vanilla ice cream with caramel-orange sauce. I would seriously consider making a version of this with less wine to accompany a dessert.
I continue to marvel at Around My French Table. All the recipes I’ve done so far look and feel impressive, yet are so easy to pull off. Funny tidbit – the badge for FFwD in my sidebar is inspired in the picture of this recipe from the book. I thought of doing a ‘homage shot’ myself, but served the scallops with spinach sprouts and Brussels sprouts on the side.
Visit the FFwD website to see what stories other fellow Doristas are bringing to the table this week!