Scallops with a gorgonzola dressing might seem like a bit of a stretch for a seafood and cheese pairing, but when used sparingly gorgonzola dolce can be quite the magic ingredient, adding a savory depth with a sweet-salty balance as well as creamy texture to the dressing for pan-seared scallops. The combination is the brainchild of Skye Gyngell, the chef at Petersham Nurseries in London and the author of My Favorite Ingredients, from which this recipe was adapted. Dolcelatte is a specific brand of gorgonzola that’s marketed when it’s young, but if it’s not available, use gorgonzola dolce.
Note:
To make toasted sourdough bread crumbs, put chunks of sourdough bread in a food processor and pulse to get rough crumbs. Tip into a bowl, and season with salt, pepper, and a good splash of olive oil. Scatter on a baking sheet and toast in a 400ºF oven for 12 to 15 minutes, shaking the baking sheet frequently to be sure the crumbs toast evenly. They should be golden and crunchy.