Why use an acid when doing a scallops dish?

Question

I'm trying to understand more about balancing a dish and I was wondering, why would you add some acidity to a seared scallops dish?

score 3 · Accepted Answer · answered Nov 27 '16 at 14:52

3

Shellfish is usually somewhat sweet in flavour. Acidity is the natural balance to sweetness.

answered Nov 27 '16 at 14:52

ElendilTheTall

Per this image https://pt.pinterest.com/pin/384424518172237883/ , shouldn't we also be able to balance the sweetness with spice and bitter?Why choose only acidity? – Carla Raquel Nov 27 '16 at 15:34
1

You can use other things per your liking. Citrus and certain vinegars are used a lot simply because they pair well with shellfish (and fish). – Cindy Nov 27 '16 at 18:11
F....! pinterest and their mandatory signin, pls provide alternative source for image :) – rackandboneman Nov 28 '16 at 11:52
Here it is : http://1m8t7f33dnra3sfk6v2rjurs.wpengine.netdna-cdn.com/wp-content/uploads/2015/10/FlavorProfile_BlogSections_Draft3-01.png – Carla Raquel Nov 29 '16 at 12:45
Cindy, do you know if there is a book or list that tells you what pairs well with what? – Carla Raquel Nov 29 '16 at 12:46
1

@CarlaRaquel Yes, there is. It's called _The Flavour Thesaurus_. https://www.amazon.co.uk/Flavour-Thesaurus-Niki-Segnit/dp/0747599777/ref=sr_1_1?ie=UTF8&qid=1480423939&sr=8-1&keywords=flavour+thesaurus – ElendilTheTall Nov 29 '16 at 12:52

1 Answers1