Tuesday, March 25, 2014

Scallops and Wine Sauce

Scallops are a quick and easy protein addition to a well-balanced meal. They are quite nutritious, versatile, and tasty. Scallops are not bad breaded in a crispy coating, but I prefer to allow the scallops to really shine through and just accompany them with a simple but flavorful sauce. Usually reductions are the best type of sauces - something delicate and slightly sweet with simple but pronounced flavors. My father is the scallop and reduction sauce master in this house, and this time he chose to do a red wine reduction with a little garlic. The reduction is very strong and concentrated on its own, even after being reduced down, but it is perfect to dress the scallops. The easiest way to achieve this, is to quickly sauté the scallops in a hot pan with a little oil until just cooked, then use the same pan to cook garlic and onion and reduce down an alcohol or acidic ingredient. What do you think, does this plate look messy or artistically creative?

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