Originally Posted by ironchef
The thing with raw scallops is, their flavor is very, very delicate and you have to be extremely careful when adding other components like heat, acid, etc. It's not like ahi, hamachi, or oysters which can stand up to a lot of strong flavors.
IC, those look amazing. similar to a prep I had of them in Paris last November.
Raw scallops are fantastic, but they have to be SO
fresh! just like any other shellfish one might eat raw.
I think the flavor of scallops is extremely delicate, raw or cooked, and one needs to be careful to balance that with other flavors that don't overpower the bivalve.