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Scallop and Beetroot

Paprika and herb fried scallops with mash and pea puree, bacon and beetroot cubes

By bbcgoodfood · From Open Recipes · 13 ingredients
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Why it works: Scallop and beetroot work together. They rank in the top 34% of all ingredient pairs, and 2 recipes mention both. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

The recipe

Serves 4

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Scallop + beetroottop 34% of all pairs
    Aroma overlaplow
    Mentioned together2 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  2. Mint + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,998 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Peas + minttop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together1,137 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Potato + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together5,688 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Potato + peastop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,016 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the mint

How well each one fits the dish's main ingredients (scallop, roe, potato, peas, beetroot, olive, lemon):

  1. Parsleybetter flavor fit
  2. Thymebetter flavor fit
  3. Dillbetter flavor fit
  4. Mintthe original

Fit is the average pairing score against scallop, roe, potato, peas, beetroot, olive, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).