In my “experiment with flavor” (which I have subjected my family to) I have attempted to introduce a previously foreign or disliked item into the mix. This time around I was successful in rewiring the subject. In this case my husband was the unwitting target.
He’s always claimed that he doesn’t like scallops, but he loves all other seafood — and most other meats for that matter. So, I figure he’s just never had good scallops before. Now, I, on the other hand really like scallops. They seem like a less fussy version of lobster to me. There’s no shell to crack and their flavor is so buttery who can really pass them up?
Ok, so I’m not really sure what a remoulade is but it sounds like a fancy word for sauce to me and that’s what this is a simple pan sauce to enliven any poultry or fish entrée. Feel free to use it with some grilled chicken or as a condiment on a turkey burger. It works great.
1/2 lb. of sea scallops
1/2 cup of ripe, peeled and diced peaches
1/2 an orange, squeezed
1/3 cup chicken or veggie stock (I used reduced sodium)
1 tablespoon red onion, diced
1 teaspoon chili powder
1 tablespoon butter
1. In a small saute pan over medium heat, add the red onion, peaches, orange juice and stock. Bring this mixture to a simmer, then reduce it to low heat to keep warm. It will start to thicken and look like a jam almost.
2. In a separate saute pan over medium heat, melt the butter. Meanwhile open the package of scallops from the fish counter and dry them off. Lay them all flat on that white paper they come in and sprinkle the chili powder on both sides of the meat.
3. Now that the butter is melted, go ahead and plop those big babies in that loveliness and watch them sizzle a little. Don’t move them in the pan for at least 3-4 minutes, so they get a nice crust to them.
4. After that flip ’em and let them sit another 3-4 minutes, again a crust should form (otherwise the heat is set too low). Check that they are opaque in the center and serve them on top of the peach sauce “remoulade”.
This serves two.