Wednesday, October 20, 2010

Florida Dinner Party Part 3 - Scallops with Dulce de Leche Sauce

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.

This appetizer recipe is inspired by a favorite restaurant that my husband and I love to visit when we are in South Beach. The Blue Door at the Delano has a menu of amazing dishes that are modern french inspired with a south florida twist. It's the first restaurant we make sure to get a reservation when we travel there.

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.


  1. Nice job working against the "too sweet" scallop problem. So awesome when you can recreate a favorite restaurant recipe at home. Beautiful presentation!

  2. What an interesting combination!! I love love love scallops.

  3. I would NEVER think to fo this, thanks for posting

  4. I'm allergic to scallops (oh, the tragedy!), but these have got me drooling! They look perfectly cooked and so savory with that delicious sauce. Great job!

  5. I would have never thought about combining scallops with dulce de leche, and the picture, is so perfect
    Thanks for sharing

  6. I still think this is one of the weirder dishes I came upon while reading pfb entries, which means I need to try it. What would you recommend in place of sriarcha, though? Certain human beings in my house refuse to stock it.

  7. Hey! Just stopping by to let you know we're giving away a signed Sandra Lee cookbook with 1,001 recipes over at Chew on That! We’d love for you to enter! The giveaway ends on Halloween, so hurry over! :)


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