Sea Scallops with Gooseberries
I headed out to Whole Foods, I had the need for Sea Scallops. Usually I buy fish for my personal use from the restaurant stock, because I know how fresh it is. Whole Foods is one of the few retail outlets where I will buy fish-(the other being Bob's Seafood). Whole Foods uses the same wholesaler that I do, Plitt Seafood. I know I've talked about them before, but their operation is still amazing to me. I seldom order Scallops for the restaurant, they don't seem to sell that well. I had in mind pairing them with some peaches or nectarines, but when I saw fresh gooseberries I changed strategies, knowing that the sour berries would be a perfect counterpoint to the scallops.
I first made a shellfish broth by steaming clams and mussels in wine with mirepoix. I reserved the clams and mussles and tossed them with remoulade and fresh chives and chilled them for a seperate salad.
I tossed the gooseberries into the shellfish broth with a bit of cream and reduced it slightly. I seasoned the sauce with some cayenne (always cayenne with seafood) and a teaspoon of sugar-I know that sounds heretical, but those berries are so tart that a bit of sugar adds some ying to the yang. I also like the colors of this dish the orange of the carrot, the green of the gooseberry and the white scallops with browned edges.