this site. Now, I like sushi sometimes, but I'm not confident of my ability to get sushi-grade fishes from our rural markets in NH. I, therefore, order sushi in more urban settings and rely on my daughters, who are sushi fans, to take Silent Bob and I to the best places for an excellent sushi experience. But, I digress... I love scallops and this recipe of Triss's called out to me... so last night I tweeked it to make a similar, but simpler and different dish.
Here in New England, the North Atlantic sea scallop is the cadillac of shellfish. I have always favored them because their spawning grounds off the coast of New England have been a place that I consider as 'local' as I can get when it comes to seafood. I also know that the National Marine Fisheries Board has kept a close eye on the population and placed restrictions on harvest, when necessary. I'm intrigued by their life cycle and their place in the ecology of the sea also... if you're curious, read up here. Topping it all, their smooth creamy texture and faintly salty flavor provide the perfect stage to play with so many other complementary flavors ... crispy beer batter for deep-frying ... cheesy, mushroom-y sauce for Coquilles St Jacques ... hot peppery coating for pan-searing ... lemony wine sauce for Pasta Primavera ... stop me, I could go on. This week I picked up beautiful scallops and got to work on a favorite take ... very simple, very spicy, and very tasty... but with this chili mayonnaise topping sauce.