Seared Roe-On Scallops
Makes 6 Servings
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WINE PAIRING | |
|---|---|---|
| Smaragd Gruner Veltliner from Wachau, Austria | ||
Roe-on scallops aren’t widely available in the US, but are considered a delicacy by many who grew up in scallop harvesting areas. The bright orange roe is firmer and lighter than the rest of the scallop with a more pronounced seafood flavor. The roe cooks at the same rate as the rest of the scallop, so you can leave it attached and sear them together, as we have here. We’ve plated them atop a bacony potato hash, sauced with a simple cream pan sauce.
If you don’t have roe-on scallops handy, you can substitute sea scallops.
INGREDIENTS
- 12 Roe-on Scallops
- 1 cup Vegetable Stock
- 1/2 cup Heavy Cream
- 3 Fresh Bay Leaves
- Olive Oil
- Salt & pepper to taste
- Plus
- Quick Potato Hash
DIRECTIONS
- Some New Task of the Recipe:
1
Get a pan with olive oil in it hot on medium high heat.
2
Carefully lay in the scallops and sear them for two minutes.
3
Flip the scallops and sear the other side for 30 seconds.
4
Remove the scallops from the pan. Deglaze the pan with vegetable stock and add the bay leaves. Bring the stock to a simmer.
5
Reduce the vegetable stock by half, then add the cream.
6
Continue to simmer to reduce the cream to napper (it coats the back of a spoon without running off). Taste for flavor and add salt & pepper if necessary.
7
Strain the sauce.
8
Plate the scallops atop the hash, sauced with the cream pan sauce.
Comments 1
hiya – y’know I think you do many folks a dis-service by not qualifying the temp and the olive oil.
For example, over 450F degrees the extra virgin and most standard un-processed olive oils (cold pressed) will tend to burn and turn bitter when frying or searing.
So a Pomace olive oil or even a flavorless high heat oil like peanut, canola or safflower is as useful and much less expensive.