Sea Scallops with Sorrel Sauce - Feast Your Eyes

by Nanette Maxim, Posted Aug 13th 2010 @ 10:00AM

sea scallops with sorrel sauce Photo: tiny banquet committee, Flickr

For those of us who are scallops lovers, a world of steamed clams, herbed mussels and Blue Point oysters on a bed of ice won't turn our heads like this recipe, originally from Jean-Georges Vongerichten. The masterful chef plays up the inherent creaminess of the scallops with, yes, cream and butter (well, he's French, isn't he?), but gently complements the richness with tomatoes, Champagne vinegar and tart, lemony wood sorrel, both in the sauce and as a garnish.

Long Island and Nantucket bay scallops may not be in season until November, but Florida's harvest, despite the Gulf oil spill, has remained safe, and is available now. You could use sea scallops in this recipe, and they're more readily available year-round, but treat yourselves to the more tender bay scallop. See blogger tinybanquet's post about the dish, and about the scallops.

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Filed Under: Feast Your Eyes
Tags: Jean-Georges Vongerichten, Jean-georgesVongerichten, scallops, scallops recipe