Yesterday, we stumbled across these beautiful scallops. Their firm, light pink flesh glistened at the fish counter, enticing shoppers to pick them up and devour them. Once we got them home, the first dish we started working with paired a single scallop with an onion and passion fruit relish, topped with a brown butter and passion fruit sauce. The combination of flavors is simple and straightforward. It tasted delicious. Unfortunately the aesthetic presentation was horrendous. The photo went into the bin. Time to rework the dish.
We nailed the second dish. We cut the scallop into chunks and then pounded them into a uniform sheet. We cut the sheet into a round and topped the chilled scallop with a hot vinaigrette which marries dried and caramelized apricot oil and smoked balsamic vinegar. The flattened scallop is full of nooks and crannies for the vinaigrette to flow into, seasoning it in random levels. A sprinkle of garam masala salt finishes the dish. The sweetness of the scallop is enriched by the apricot oil. The smoked balsamic vinegar accents the flavors and the garam masala ties it all together. Each bite is unique with a varying levels of salt, acid and spice to keep the palate interested.
It is always exciting when we stumble across beautiful ingredients to stimulate the mind and the palate. In spite of minor setbacks, today was a very good day.