scallops are often seen being prepared in my kitchen – so much so, that most of the time i don’t even mention it in my postings as you might begin to wonder about my obsession. so it’s always nice to discover new ways to dress them up a little differently, if just for kicks. i like to think of these distinctive tasting meaty discs as my barbie dolls of seafood. so why not join me in envisioning this dish as japanese barbie meets new england barbie, while rendezvousing in spain?
doesn’t the internet make it such a small, small world? i rest my case.
so, i took about 2 tablespoons of both white miso and pure maple syrup, along with about 2/3 cup of sherry vinegar and reduced it down to a syrupy consistency. this got spooned over a succotash of peas, corn and red onion that was pan fried in the fat leftover from the browned pancetta. i got the idea for this dish from the culinary sherpas who suggested edamame (in keeping with the asian fusion theme), but i only had the unshelled kind and i, quite frankly just wasn’t in the mood to steam up a batch and pop them from their pods. i hope you understand because grabbing the peas seemed like a much better idea at the time. true, if i had it to do all over again… but i don’t now, do i? because you only get ONE chance to make a FIRST impressions and well, i hope i’ve not blown my credibility with you.
this dish was fast and easy and i was able to use up the last of half a red onion, some week old farmers market corn, frozen peas and a bit of random pancetta that was tucked away in my freezer.
it was wonderful.
and much prettier in person.