As I sit here intent on pecking out just the right words to define these seared scallops I’d like to share a little secret. Describing food is not as easy as it seems. I constantly struggle to find better, brighter, more evocative terms to keep you hungry. To aid me in this task I keep a list of foodie words. I call them my “delicious words”. A blogger should learn how to describe taste without having to use the word delicious over and over again. I have a list for “best” and a list for “perfect” too. Sticky is a delicious word. Sticky Buns. Sticky Pudding. Sticky Wings. Sticky Shrimp. Sticky Scallops. Stick to your ribs!
Sticky. The secret to sticky is in the sauce. The savory version I like could best be described at a street-style Malaysian sauce. It’s patterned after the flavors in the street food chef Zak Pelaccio “fell in love with when he lived in Kuala Lumpur”. I make some sort of adaptation of his sticky sauce a lot. Today I’m sticking it on seared scallops. Sticky Scallops Malaysian Street Style.
This sauce goes with everything. It’s all at once sweet, salty, sour, and even a little spicy. Oh yeah, it’s also sticky. It will stick to your fingers. You’ll probably have to lick it off your lips. If you dribble some down the front of you I guarantee it’s going to stick. Now doesn’t that sound… delicious. (Oops! I just couldn’t think of a better word). GREG
Sticky Scallops Malaysian Street Style