I have a bag of frozen scallops and I want to do seared scallops with mushroom risotto for dinner today, what is a good pan sauce to go with it? I've already done grenobloise and a cream shallot sauce with them.
>>21109666Well Satan I don't know what grenobloise sauce is but simplicity here is key, a butter lemon, white wine or chicken stock simple sauce is perfect. The good thing about scalops is their sweet taste and I don't think they need some exotic sauce - just let them be the star of the dish.
>>21109710It's just browned butter, lemon, and capers
>>21109721Maybe try olive oil instead of butter or maybe both, and swap lemon for some other acid and add a little garlic.
Bagged frozen scallops are God tier. Thanks for reminding me to get some son OP
>>21109732They're really the only way to get decent scallops if you don't live anywhere close to where they catch em, the ones sold in liquid are terrible.
>>21109725Seems like a bit light for a sauce, oil alone doesn't really come together that well in my experience it's needs something with more body like butter, cream, stock, or wine. Also did a bit of experimenting and did a nice creme sauce with shallots, creme, Dijon, garlic, and dill with a bit of white wine/lemon for acidity.
>>21109666Make a beurre blanc
