Sunday, October 27, 2013

Glazed Scallops with Almond-Caper Butter Sauce

I always have a hard time resisting scallops at the farmer's market. There are few things that are as easy to cook and as delicious to eat. The glaze recipe makes quite a bit of extra, but keeps well and can be used on other fish (we've also had it on cod with great success!). The glaze gives the scallops a nice salty-sweet taste. The almond caper butter sauce on this dish is simply outstanding with capers, shallots, and almonds trying to steal the show from the scallops.

Two years ago: Lettuce Cups with Stir-Fried Chicken
Four years ago: Chicken Curry Masala

Glazed Scallops with Almond-Caper Butter Sauce (from Big Small Plates)
12 large or 18 medium scallops
1/4 cup Madeira
1/4 cup soy sauce
1/2 cup mirin
1/4 cup sugar
1/4 cup minced fresh ginger
Almond-caper Butter Sauce
8 tbsp butter, divided
1 - 2 shallots, sliced into thin rings
3 tbsp capers, rinsed and coarsely chopped
3 - 4 tbsp, toasted sliced almonds
2 - 3 tbsp fresh parsley, minced, divided

1. To make glaze, combine ingredients in saucepan. Heat to boiling, reduce to simmer. Cook 5 minutes. Cover and set aside.
2. Just before either grilling or frying scallops, make sauce. Heat medium saute pan over high heat. Spoon in 2/3 of butter.
3. Add shallots, capers, almonds, and half the parsley. Cook, stirring, 1 minute.
4. Add remaining butter and pinch of pepper. Swirl.
5. Stir in remaining parsley and remove from heat.
6. Lightly sprinkle scallops with salt and pepper. Brush on both sides with the glaze and place on a grill (or frying pan). Baste as they cook and cook until nicely caramelized, rotating and flipping.
7. To serve, place scallops on large platter or individual plates. Brush with extra glaze, then pour sauce over dish and serve.

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