Cycle 3 – Item 177
30 (Sat) June 2012
Scallops & Mushrooms in Butter-Shallot Sauce
-Oksu, Seongdong, Seoul, Republic of Korea-
While I’ve pan-seared scallops before and used the juices as the basis for a butter-enhanced sauce (see for example 2.154 Pan-Seared Scallops and Chicory Leaves in a Butter-Gin Reduction), the technique of incorporating shallots to the mix, plus maybe scallions and garlic, as here, and finishing with parsley is relatively new to me, though I can no longer imagine doing it any other way.
Very very close to perfection. It just needed a bit more of … je ne sais quois. Perhaps with pasta, it could’ve been 4.0.
(See also FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)