What is a good sauce to serve with scallops?

Question

They will be wrapped in bacon/pancetta or parma ham and seared.

I need a simple sauce to impress!

Answer 1

i eat them with hoi sin sauce.......... but then i am a bit weird!

Answer 2

Shame on you....Scallops should be respected for what they are..  Don't kill them with a sauce or anything else....  If need be, you can use a little melted butter with a touch of garlic.  Not too heavy though as you want the flavour of the scallop to come through.  "DELICIOUS" Please don't kill them with the bacon.

Answer 3

Mornay

Answer 4

Red pepper coulis

For the coulis:

1 tbsp vegetable oil

¼ onion, finely chopped

½ red pepper, de-seeded and finely chopped

pinch of chilli flakes

salt and freshly ground black pepper

1. Sauté ingredients for the coulis in the hot oil for 10 minutes. Blitz to a smooth purée in a food processor.

Nice hot or cold. Hope you enjoy it!

Answer 5

Take Miracle Whip and mix it with Chili Powder - makes an excellent accompanying dip.

Answer 6

Orange / Ginger citrus glaze.

Answer 7

You don't need a sauce. the bacon will provide additional flavor and fat to the dish and that should be plenty.  

Answer 8

White Wine sauce. Reduce white wine by half and put over scallop dish.

Answer 9

Why not make a sauce from the scallop corals? - You could adapt and scale up this recipe.

Griddled Scallops with Coral Sauce

Serves 1

3 scallops, with coral

drizzle of olive oil

salt and freshly ground black pepper

splash of white wine

3 tbsp double cream

1 shallot, finely sliced

large handful of spinach

a few sprigs of chervil, to garnish

1. Preheat a griddle pan.

2. Lightly oil and season the scallops with salt and pepper. Add to the hot griddle pan and cook for 30 seconds each side.

3. Deglaze the pan with a splash of white wine and pour into a small saucepan. Add the double cream to the saucepan and cook until reduced to a thicker consistency.

4. Place the coral of the scallops into a food processor.

5. Pour in the reduced cream and season with salt and pepper.

6. Blend to a smooth purée.

7. Sauté the shallot in a little oil until soft.

8. Add the spinach and season with salt and pepper. Remove from the heat as soon as the spinach is wilted.

9. To serve, arrange the scallops around the spinach and shallots. Spoon over the coral sauce and garnish with sprigs of chervil.

Delish!

Answer 10

try a bit of daddies brown.

Answer 11

white wine sauce -x

Answer 12

WHITE BUTTER WINE SAUCE  

3 shallots, finely minced

1/4 cup white wine vinegar or muscatel wine

4 tablespoons butter

Pinch of salt (to taste)

1/2 teaspoon freshly chopped parsley

In a small saucepan, boiled down shallots in vinegar or muscatel wine. Continue cooking over low heat stirring occasionally 15 minutes.

Allow to cool. Stir in parsley.

Whisk in some room temperature butter, stirring over low heat. Add salt, vinegar or muscatel.

Simmer five minutes.

Serve with fscallops.

Answer 13

just add some white wine to the pan that your cooking the scallops in. it will deglaze all the bacon juices and make a tasty sauce

Answer 14

scallops wrapped in bacon with lemon-chive sauce

Ingredients :

3 doz fresh sea scallops (about 2 lb)

1 lb sliced bacon

for lemon-chive sauce :

2 tbsp chopped fresh chives

2 tbsp fresh lemon juice

1 tbsp olive oil

1 clove garlic, minced

¼ tspn salt

1/8 tspn freshly ground pepper

Preparation and Cooking Instructions :

Cut bacon in half crosswise. Wrap each scallop in a piece of bacon, and secure with a wooden pick.

Place scallops on a rack in a broiler pan; brush with lemon-chive sauce.

Broil 6 inches from heat 10 to 15 minutes or until scallops are opaque and bacon is done, turning occasionally. Serve immediately.

For Lemon-chive sauce : Combine all ingredients in a small bowl; stir well with a wire whisk until blended.

Answer 15

Doesn't need a sauce, just a nice side dish. Those scallops speak for themselves and don't need to buried under a sauce!

Answer 16

Try either lemon and pepper sauce or a garlic dressing oil taste it first, and if it tastes good to you use it.

Answer 17

chili coconut sauce

coconut milk

garlic chili sauce

cilantro

heat it up

add cornstarch dissolved in water to thicken it

put in blender to mix flavors

Answer 18

Cheese sauce, try it! It is really yummy!

Answer 19

never had them with a sauce,but a nice drizzle of fresh lime juice is very nice.

Answer 20

May I suggest that when you remove the scallops from the pan you turn the heat up. Then pour in a glass of white wine when the pan is smoking. Woosh !!! It will be alright. Make sure you incorporate all the bits off the bottom of the pan and reduce slightly.

Add a little creme fraiche at the VERY end and stir. Mmmmmhhhhh.

xx VP

Answer 21

Scallop sauce.  Simple.

Edit:  Oh come on, you lot have no sense of humour!

Answer 22

This is my recipe, sauce is very simple:

Sauteed Scallops with Lemon Butter Sauce

1/2 pound sea scallops, or about 12

1 tbs olive oil

1/2 cup white wine

2 tbs butter

1 tbs fresh squeezed lemon juice

The zest of 1/2 a lemon

1 minced garlic clove

1/4 tsp thyme

1/4 tsp oregano

Salt & Pepper



Arrange ingredients. Pat dry scallops,

season with Salt & Pepper.

Place saute pan on stove top, turn to medium-high,

add olive oil, when oil begins to ripple in pan

add scallops, don't move, cook for 2 minutes.

Turn cook for 2 minutes, remove, tent with foil

on serving dish.

Turn heat to medium, add butter & garlic,

saute 2 minutes. Add white wine, lemon juice,

lemon zest. Stir to get the brown bits off

the bottom of pan with wooden spoon.

Add oregano & thyme, stir, let simmer 2 minutes.

Return scallops to pan, turn heat to low,

cover & simmer 2 minutes.

Place 6 scallops on 2 plates, drizzle with sauce.

Enjoy!

Answer 23

I think it would taste great with a creamy sauce with either white wine or mushrooms.