The trick to creating tasty scallop dishes is to choose “dry” scallops these aren’t treated with phosphates, which can give them an off-taste and make them stringy when cooked. Scallops pair deliciously with citrus, such as oranges. If available, choose blood oranges for their beautiful color and tart flavor. Note: For sustainability, choose sea scallops over bay scallops. Scallops in Citrus Sauce 2 blood or navel oranges. 1 pound dry sea scallops. 1/2 teaspoon salt. 1/4 teaspoon freshly ground black pepper. 2 tablespoons all-purpose flour or 1 tablespoon coconut flour. 2 tablespoons coconut or grapeseed oil. 1/2 cup vegetable or chicken broth. 2 tablespoons drained capers. 1 tablespoon unsalted butter.
Creating tasty scallop dishes
Peel the oranges and then section them over a bowl to catch the juices, which will make part of the base for the sauce. Set both aside. Season the scallops with the salt and black pepper. Dust them with the flour. Note: Use coconut flour for a gluten-free option its texture mean/s you can use less. Heat a large skillet over high heat and add the oil. Add the scallops and sear them without moving for two to three minutes to allow a thick crust to form. Flip and cook two minutes more. The scallops should be still slightly translucent inside. Transfer to a plate.
To the same skillet, add the reserved orange juice, the broth and capers. Bring to a simmer and cook three to four minutes to thicken, and then stir in the butter. Arrange the scallops on a plate, top with the sauce and the reserved orange sections and serve. hether in fashion or food, Giorgio Armani likes to square his perfectionist vision with a healthy dose of tradition. His Emporio Armani restaurants and cafés, now present on three continents, serve up Mediterranean and Italian fare, elevated in presentation while authentic in flavour.
The reserved orange juice
Headlining the menu at the recently renovated Milan location (pictured) is this saffron risotto. ‘It’s one of the most classic Milanese dishes, made more fragrant and tasty thanks to the surprising addition of scallops and thyme,’ he explains. Just the thought of this dish, enjoyed at the ground-floor bar under the glow of Mr Armani’s signature ‘Logo’ lamp, has us hankering for our next sojourn to the Italian fashion capital.
Dookbaeki features soups and stews as individual main dishes, then goes straight to big, family-sized side dishes – Korean-style pork, sliced blood sausage in the $30 to $34 range. The only choice in small side dishes were dumplings, spicy rice cake and a seafood pancake. The only individual non-soup/non-stew main dish was a pork cutlet.