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Dayboat Scallops with Saffron Rouille and Quinoa Salad

September 5, 2012


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!

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