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Michael Mina Scallops Two Ways

I never knew fresh sea scallops could be so much fun to make and eat. Yes, I have been making them for years and have done them dozens of different ways, but never really took in their full artistic nature and uniquely versatile flavor. Think of it, a good fresh scallop is pretty much a gorgeous blank slate of texture and subtle flavor anxious to be infused with zest and flair. Ok, maybe that is a little over the top, but you know what I mean.

Anyway, the other evening we decided to take scallops to a new level with one of Michael Mina’s many scallop recipes. Yes, he does them as scallops six ways, but given time and the many other delicate dishes we made with them that evening, scallops 2 ways was just fine.

For scallop #1  we marinated in meyer lemon juice for 20min and served it ceviche style (that means pretty much raw). We then plated it on top of a watermelon radish, drizzled a little bit of olive oil, put a dab of nice chilled Sturgeon caviar on top and a bit of lemon zest.

For scallop #2 we sear it. We then place it in a lovely thick sauce of creamy Meyer lemon beurre blanc and topped it with a dab of caviar. We served them side-by-side so we could alternate taking bites of each as we slowly enjoy them both.

Now your turn :) let me know how it goes and if you want pointers you know how to reach me.