Scallops

Josef_147929

I have been wondering lately about broth / sauce made of scallops. My plan is to sear them, slice thinly, dry in oven and then make the broth out of them. Not big ammount, say 200-300 ml out of 4-5 scallops and some other things. My concer is if the scallops themself are flavourful enought. Do you think scallops will release enought flavour this way or you know about some better method? Or am I plain mad?

brian_martin2001

I'm sure you could, probably in a similar way of extracting the flavor from any other meat product. I'm just not sure why you'd want to abuse a scallop in such a manner. But to each their own.