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)