Sometimes I fall in love with a dish and when I recreate it I find that I have inadvertently changed ingredients to ones that I prefer over the original recipe. This was a recipe that I thought that I was recreating from a well known chef''s that he prepared at our winery for a food demonstration. When I quizzed him on it a few months later after I made my version I found that mine was completely different than his. Well I like mine anyway! It is very important to use "dayboat scallops". They are harvested and delivered in a day. Other scallops may be treated with a phosphate dip to retain the liquid , and these are almost impossible to brown because the liquid is released and ends up poaching the scallop instead of searing. Dipped scallops do NOT taste anything like a real scallop in taste or texture!

Share: