Scallops are delicious. That is all.
OK Perhaps a bit more. As time goes on I tend to do less and less with scallops in order to enjoy their natural flavor. Scallops have become my favorite kind of sushi and when I get good ones at home I tend to eat one or two just by themselves out of the paper. I found this recipe and thought that the bright citrusy flavors would be a wonderful way to enjoy the scallops with a great punch of flavor, but not so overwhelming that you lose the scallop.
I simply pan seared the scallops and topped with as much of the sauce as I wanted.
1/4 cup sake (dry)
1/4 cup rice wine vinegar
2 Tbsp fresh lemon juice
2 Tbsp fresh lime juice
2 Tbsp fresh orange juice
2 Tbsp grapefruit juice (fresh)
1 Tbsp shallot (minced)
1 tsp fresh ginger (minced)
1/8 tsp salt
1/8 tsp black pepper (cracked)
1 green onion (thinly sliced)
Sauces are rapidly becoming my secret weapon in cooking. Once you start off with a good ingredient and prepare it well, the sauce is what changes it from "hey great scallops" to "Wow"