Here’s a suggestion, serve Bay Scallops Amuse Bouche at your next dinner or cocktail party. Seared bite-size scallops are firm and velvety and pushed into a creamy caper sauce – delicious!
Bay Scallops Amuse Bouche is comfort food from the seas, rich and terribly tasty. It’s a nice starter to an extravagant meal with great eye appeal.
The role of an amuse bouche is to introduce your guests to the flavors they are about to receive. Accordingly, the dishes that follow should be of similar flavors. For cocktail parties, this dish can stand all on its own. Serve with champagne or Chardonnay.
Bay scallops season is regional, availability is dependent upon where you live. Fresh bay scallops can be found in the northeast of the US during the months of November through March, whereas in Florida, the season varies from June through October. If you find them in your stores, grab em!
Capers are essential to Bay Scallops Amuse Bouche. Their tangy, salty flavor adds another level to the sweet sea taste of the bay scallops. I used non-pareil capers, the smaller more delicate variety.
Bay scallops need very little cooking, just a good sear on each side, so you’ll need a pan or skillet that tolerates high heat.
Scallops are a sensory experience, and when coupled with a tasty rich sauce you have a hit. Give this Bay Scallops Amuse Bouche recipe a try the next time you have guests for a meal or cocktail party. 2-3 servings per person works just right, and they’ll love it.