Sunday, December 25, 2011

caprese scallops

The other night we had an interesting app at a restaurant...caprese scallops.  

Given that diver scallops are a good seafood alternative, I'm always looking for new ways to eat them.  This wasn't 'magical' but it was good.  My deconstruction of the recipe was:

Slices of heirloom tomatoes, alternated with freshly pan seared scallops (my recipe is in a previous blog post), warm caramelized onions (I would consider adding caramelized fennel to the onions; recipe in the book), and covered with a drizzle of a balsamic reduction (wine and balsamic vinegar, cooked down to a thick syrup in a saucepan).

I'll play around with this in the future, but it's an idea worth sharing...

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