Recipe by Daniel Myers
This has to be one of the lightest and most "modern" of the medieval recipes I've come across so far. The white garlic sauce is a bit too tart on its own, but when paired with the scallops it's perfect. The sweetness of the onions and the fine spice powder adds to the flavor of the scallops without overpowering it. On the whole, this dish would be great for a fancy dinner.
If you can't find verjuice, use 1/2 cup white wine and 1 Tbsp. lemon juice
1/2 pound sea scallops (large)
2 Tbsp. green onions, chopped
1 Tbsp. olive oil
pinch powder fine
2 slices bread
1/2 cup verjuice
1 clove garlic
Tear bread into pieces and place in a small bowl. Add garlic and verjuice, and stir until mixed. Allow to sit until the bread turns to mush, then strain the liquid into a small saucepan and discard the solids. Bring to a low boil and simmer until thick, stirring constantly.
Sautee onions and scallops in olive oil. Place onto serving plate and cover with sauce. Serve hot.
Source [Le Viandier de Taillevent, J. Prescott (trans.)]: Scallops. Pick them over well, scald and wash them, brown them in oil with chopped onions and Spice Powder, and eat them with good White Garlic [Sauce].
Source [Le Viandier de Taillevent, J. Prescott (trans.)]: White Garlic [Sauce]. Crush garlic and bread, and steep in verjuice.
Published: February 7, 2014
© Copyright 2015 Medieval Cookery