The seared sea scallop recipe is so good, I wonder why Hamersley felt compelled to include another scallop recipe. This one is equally good and the preparation no more involved. I was a bit nervous that my scallops would overcook while I was making the beurre blanc but they were fine. The only note you should add to this recipe, if you haven't already done so, is that "1 shallot = 1 tablespoon" or your beurre blanc will be chunky and too strongly flavored.
The bottom line: If I were serving scallops for company, I would go with the Seared Sea Scallops (page 152) as there is less last minute preparation.
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