I've tried a couple of pretty wierd combinations in my time and was wondering if anyone has tried anything really wierd that actually ended up being genius?
Pan fried scollops with a fresh orange juice vinaigrette works nicely.
The sharpness of the acidity you get from the orange juice is just enough not to cancel the sweetness of the scalops out.
Of course you don't drown the scallops in it, just a drizzle is enough.
Otherwise just salt, pepper and a neutral oil (grapeseed oil or something like that) with a proportion of 3-4 oil to 1 of juice.
Interested to hear from all mad chefs out there
Edited by siloway - 3/30/11 at 4:57am