Reply to "What's your favorite way to do scallops?"

Like Board-O. Just salt and pepper. Why mess with a great thing?

I assume we're talking about big sea scallops, which are far superior to the much smaller bay scallops.

I sometimes sauté chopped apple and Belgian endive with a bit of apple cider vinegar, mound it in the center of the plate, and lean the scallops against it. This is an Alsatian-style recipe, from Jacques Pepin. Great with Alsatian Riesling or Pinot Gris.
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