I love how versatile scallops can be with flavour pairings. I went through a bit of a scallop experimentation fad (“session working with scallops”) some years ago.
The first essentially became a “signature dish” of mine, except below it looks a little red…
Scallops with a soy-Madiera sauce and cayenne-honey veg
and the most recent version throws chopped nori through the rice:
Scallops with a soy-Madiera sauce and cayenne-honey veg
The sauce comprises soy sauce, Madeira, thyme and a little garlic. I like to use capsicum (bell pepper), zucchini (corgette) and carrot as the vegetables; they’re sauted in honey and cayenne.
I played around with “white” ingredients one winter:
"White colour theme"
Simply: seared scallops, salsify (cream poached method) and lychee.
Rob Feenie’s dish doesn’t look as good as it could here, but the flavours are a fantastic combo.
Rob Feenie's scallops with wilted spinach and a vanilla-saffron cream