8 (Wed) June 2011
Pan-Seared Scallops and Chicory Leaves in a Butter-Gin Reduction
-Oksu, Seongdong, Seoul, Republic of Korea-
Having first experimented with remoulade dressing a couple days ago, the plan today was to try it on some other seafood prepared in a different manner, so I went with sea scallops. But after searing them, I couldn’t let all those beautiful juices in the pan go to waste. I deglazed the pan with gin, which added just a hint of fragrance that complemented but didn’t overwhelm the subtle flavor of the scallops, all rounded out with a sliver of butter at the end. The chicory leaves – they’re called “chicory” (치커리) here in Korea, but I’m not sure if this terminology is consistent in English – a bitter vegetable that I usually add in small amounts to a larger mix of greens in salads, provided a counterpoint to the richness, as well as a bit of crunch to the softness, of the other components.
(See also FOODS.)
(See also PLACES.)