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Sea Scallops & Spaetzel and Burned Onion Emulsion

Sea Scallops & Spaetzel and Burned Onion Emulsion

I wanted to make a seafood gulyas which is a Hungarian style meat stew. We dusted scallops with sweet Hungarian paprika and seared them slowly and made a very slowly cooked, caramelized onion puree seasoned with Hungarian cumin and lemon zest. The dish is served with spaetzel pasta (a free shape dumpling pasta)

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