Sorrel Sauce for Sautéed Sea Scallops or Other Shellfish

Preparation info
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By James Peterson

Published 2007

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Because of its tartness, sorrel is the perfect accompaniment to seafood. You can cream it as you would spinach, except that you don’t blanch it first or it will melt into nothing. The leaves, which look very much like spinach, are cut into little strips, or chiffonade, and then swirled into a white wine sauce. Sorrel can be hard to track down, so when you see it, usually in the summer, buy it u