I was trying to go to sleep yesterday when a thought struck me: Lemon goes well with seafood, but does seafood go well with lemon? That is, what happens if you try to make lemon, instead of seafood, the focus of the dish? This is more of an appetizer, and I'm wondering what people think:
I'll first peel a lemon and slice it into rounds, making sure there's none of that bitter white pith. Then I'll candy them by cooking them in a simple syrup.
I'll slice some scallops very thinly and saute them in some butter with bacon.
I'll put one slice of scallop on one round of lemon, and there you go. I've always been a fan of sweet/savory together, but before heading out to buy scallops I'm curious if anyone else thinks this will work (or if I'm crazy )
Mike
I'll first peel a lemon and slice it into rounds, making sure there's none of that bitter white pith. Then I'll candy them by cooking them in a simple syrup.
I'll slice some scallops very thinly and saute them in some butter with bacon.
I'll put one slice of scallop on one round of lemon, and there you go. I've always been a fan of sweet/savory together, but before heading out to buy scallops I'm curious if anyone else thinks this will work (or if I'm crazy )
Mike