Seared Roe-On Scallops
Makes 6 Servings
|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.
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