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.


7 comments:

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

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

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

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  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!

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

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  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.

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  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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