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Sauce or vinnagrete for scallops?

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Post Thu Jan 22, 2004 3:25 pm
Airfoils well done
well done

Posts: 1063
I have this recipe I got from the Weber Big Book of Grilling for scallops that I like. You lightly bread them in a mixture of bread crumbs, real parm cheese and spices. After grilling you garnish with lemon zest and chopped parsely. I really enjoy this but think a sauce would increase it's appeal and thought the creativity and imagination everyone displays here might be a help in finding something appropriate. Any ideas keeping in mind the flavors already present?

Post Thu Jan 22, 2004 3:58 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
I haven't had scallops in a good while but if I remember they have a very light flavor. IMHO I believe vinaigrette would over power the dish. I would go with a light, thin cheese sauce or garlic butter sauce for dipping.


‘Sauces, Rubs and Marinades’ has a few sugestions as well; Chinese marinade, lemon pepper oil, and pineapple garlic glaze. I haven’t tried any of these.
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Post Thu Jan 22, 2004 4:23 pm
chagan well done
well done

Posts: 1350
Location: Central NJ by way of NY
You also might try a butter-white wine-lemon juice combo, this usually goes well with any fish dish.
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No, it ain't burnt- it's barbecue

Post Thu Jan 22, 2004 9:09 pm
dkirn well done
well done

Posts: 388
Location: St. Louis, MO
I would have to second the butter-white wine-lemon juice sauce - I use that on anything seafood

Post Mon Jan 26, 2004 9:12 pm
Airfoils well done
well done

Posts: 1063
Thanks for the ideas, any wine prefference? Actually I was thinking of something cream based but your ideas sound good to try and matches well with the recipe. Thanks guys I knew I could count on ya :wink:

Post Tue Jan 27, 2004 12:43 pm
chagan well done
well done

Posts: 1350
Location: Central NJ by way of NY
All of the ideas sound good. I am no wine expert, so I asked my boss who knows a thing or 10 on the subject. He recommended a German Liberfraumilch (maiden's milk). Also on the table where a Rhine or a Chardonnay. We'll have to see what Dkirn recommends. HTH
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No, it ain't burnt- it's barbecue

Post Sun Feb 01, 2004 10:27 am
dkirn well done
well done

Posts: 388
Location: St. Louis, MO
When it comes to seafood, I am a Reisling fan my self

Post Sun Feb 01, 2004 10:17 pm
hickory pete well done
well done

Posts: 403
My vote goes with garlic/butter sauce. :)

Pete


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