Skip to content

Dayboat Scallops with Saffron Rouille and Quinoa Salad

September 5, 2012

Delightful!

Our seared Maine dayboat scallops make our guests at Michael’s New York very happy, so we love to cook and serve them! Quick pan-searing produces the perfect results, giving these succulent little nuggets a beautifully caramelized exterior while keeping them absolutely tender and sweet. Right now, we’re serving them on top of a quinoa salad and garnishing with toasted sunflower seeds and a saffron-infused rouille sauce. Swipe a bite of seafood through the sauce and the herb-oil drizzle and you won’t believe the flavor punch!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 80 other followers

%d bloggers like this: