Y’all know I’m not Seafood girl, right? But, The Beloved is Most Assuredly a seafood guy, and since I Adore him, I let him pick a couple of seafood recipes for Food52sdays. This is one of them: Seared Scallops with Spring Onion and Tarragon Cream. The original recipe was shared by lastnightsdinner, who is known In Real Life as Jennifer Hess. She blogs at Last Night’s Dinner, and you can also find her on twitter.
We are woefully out of season for spring onions and for tarragon here, so I’m planning on making some adjustments to the sauce recipe. And the sauce is really what this recipe is all about since the scallops are simply seared. The sauce is a vegetable and herb puree which is given a bit of body with a little roux. In reading the comments, many folks found the sauce to be very versatile and tasty on everything from roasted asparagus to a grilled cheese sandwich. I’m even thinking it would make a lovely sauce for gnocchi.
Anyway, we’ll see where we go with this scallop dish, and if all the planets align, I’ll be writing about our scallop adventures next Tuesday, September 11, 2011, so stay tuned.
If you’ve been hesitating about participating in Food52sdays, please hesitate no more. The ingredient list here is short, and it sounds like the flavor payoff is huge. If you do decide to join in, please post your results in the comments section on the Recipe Interpretation post next week and/or post to the facebook fan page.
Thanks, and I hope to see you then. Have a lovely day.