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.
Bay Scallops Amuse Bouche
Ingredients
- 8 tbsp unsalted butter
- 1 tbsp all purpose flour
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp non-pareil capers
- 1/2 lb bay scallops
- 2 tsp olive oil
- Half a lemon
- Sprinkle lemon zest
Equipment & Utensils
- Saucepan
- Skillet or fry pan
- Sushi spoons
Instructions
- Melt butter in saucepan on low heat.
- Add flour and stir until combined.
- Add milk and cream, slowly and stir well.
- Add garlic, salt and pepper, and continue to stir.
- Raise heat to medium, and continue stirring and allow sauce to reduce a little.
- Add capers and allow them to heat through while stirring slowly, then remove from heat.
- Heat oil in skillet or pan then carefully add scallops.
- Sear on both side on high heat, then squeeze lemon juice over the scallops.
- Fill base of each sushi spoon with cream sauce.
- Then top with three scallops in each spoon.
- Sprinkle with some lemon zest and serve immediately.
