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Autumn Spice Scallops
Provided by: Chef Daniel Angerer
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Whoever it was who first gulped down an oyster was certainly an adventurous type, but what about the brave soul who—long before Fear Factor—tackled the scallop? It’s almost always sold already shucked, but there’s more to this bivalve than its familiar, creamy-white adductor muscle. The lovely shell also houses both orange female roe and white male reproductive glands (the French, of course, eat both), not to mention 50 beady little eyes for eluding predators. If that doesn’t whet your appetite, then this festively seasonal recipe from Fresh, Shore, and Coast chef Daniel Angerer should. --Rob Patronite
Ingredients
1 cup fresh cranberries1 cup water
1/4 cup honey
1/2 teaspoon each of ground cinnamon, cloves, and nutmeg
Sea salt
Cayenne powder
Grapeseed oil
8 Maine sea scallops (2 ounces each is ideal)