Poppy Seed Crusted Scallops… June 17, 2008

Poppy Seed Crusted Scallop, Avocado Puree, Pickled Cherries

I made two versions of poppy seed crusted scallops. Both were paired with an avocado puree and the first one was paired with pickled cherries, a French Laundry recipe that is an accompaniment to a slice of foie torchon. I thought the lightly pickled cherry would be good with a sweet succulent scallop. The creamy buttery avocado would be another layer of delicious flavor. This dish was tasty but it was missing an element. In retrospect I should have made a marinated red onion and herb salad to strew over the scallops and avocado puree.

Poppy Seed Crusted Scallops, Avocado Puree, Cherry Salsa

The second version of the poppy seed scallops was paired with a cherry salsa. The salsa was made with pitted bing cherries, onion, lemon juice and olive oil. So simple. This version of the scallops was the winner with the combination of the sweet scallops, creamy avocado and the sweet and tangy cherry salsa. The crunchy raw onion bits in the salsa made such a difference between the two versions. The first one just needs a lil tweeking. Perhaps it’ll make a comeback!