Throughout Season 4 of 'The Bear', Carmy's changing menu creates ingredient supply issues. Sydney suggests simplifying dishes to three components. In Episode 3, she demonstrates this by making lightly seared scallops with orange ginger compound butter, which impresses Carmy. To replicate her dish, scallops are seasoned, seared, and then basted with brown butter. For the compound butter, high-quality butter is blended with marmalade, orange zest, minced ginger, and salt until emulsified, completing the dish exceptionally.
To make the compound butter, you'll need high-quality butter like Kerrygold (or Vermont Creamery butter if you want to be extra authentic). Start by cutting the butter into chunks and blending it in an immersion blender until smooth. Then add 3 tablespoons of marmalade, 1 tablespoon of minced orange zest, 1 tablespoon of minced fresh ginger, and ¼ teaspoon of salt and blend again until the mixture is fully emulsified.
Midway through Episode 2, Sydney tells Carmy straight out that she thinks the best approach is to start reducing the amount of components to three per dish.
When Carmy pronounced the scallops 'perfect,' we knew we wanted to make the dish ourselves. Luckily, Sydney outlined the broad brushstrokes of her dish, saying it would be lightly seared scallops with an orange ginger compound butter.
To make this at home, pat your scallops dry with a paper towel and season them generously with salt. Add 2 tablespoons of olive oil to a stainless steel skillet and heat it over medium-high.
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