Life is full of coincidences. One day my friend Jeroen mentioned sorrel during our wonderful dinner at Bord’Eau, and then the next day I noticed sorrel available at a local supermarket. After deciding to buy it, I had to pick something to prepare. Sorrel can be used for salads, soups, or sauces. As a sauce it is usually used for seafood, and that is what I decided upon. I thought it would pair nicely with radishes, and so Scallops with Radishes and Sorrel Sauce it would be. Since I had some pancetta as well, I decided to use a bit of that for some additional flavor. I was happy with the result and really liked the flavor combination. I will definitely make something like this again. If you can’t find sorrel you can also use the greens of the radishes instead, but it won’t have the special tart flavor of the sorrel.
Here’s what I did…
5 fresh sea scallops, about 140 grams (.3 lbs)
1 bunch radishes, about 200 grams of radishes without the greens (.44 lbs)
30 grams (1 oz) fresh sorrel leaves
15 grams (1/2 oz) pancetta, minced
250 grams (.55 lbs) potatoes
60 ml (1/4 cup) dry white wine
30 grams (2 Tbsp) butter
salt and freshly ground pepper
clarified butter or olive oil for browning the scallops
Boil or steam the potatoes with a bit of salt.
Brown the scallops in very hot clarified butter, about 1 minute per side. Do not overcook the scallops. Browning in clarified butter works best, otherwise use oil. Do not use regular butter, as it will burn.
Season the scallops with salt and freshly ground pepper.