This is the last installment of a great dinner party we had with some great friends. It originated as a post for the Project Foodblog Competition but ended up as a wonderful night to spend time with friends.
My favorite dish by far is their Scallops Docedeleite. They are perfectly seared scallops with a dulce de leche sauce. The problem with recreating it is that it can get too sweet. So I added a little Sriracha sauce to give it a little kick. It's also a good idea to make sure to balance the flavors with salt and pepper as well. Thankfully Bon Appetit helped with a simple dulce de leche sauce that made this a perfect appetizer to serve at your next dinner party.
Seared Scallops with Dulce de Leche Sauce
8 Scallops (2 per person)
1 cup whipping cream
1 cup brown sugar
1/2 cup sweetened condensed milk
1 tbsp Sriracha
Combine whipping cream and brown sugar together in a saucepan on medium heat until it reduces to about a cup. Add the condensed milk and Sriracha. Take off the stove and cool.
Dry your scallops and season them with salt and pepper. Put in a saucepan with a couple of tbsp of olive oil on medium high heat and sear 1-2 minutes on each side. Plate your scallops by making a pool of sauce on the plate and placing the scallops on top or drizzle the sauce over the scallops.