Why it works: Scallop and egg work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 90 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Scallops a LA Poulette
Ingredients
Directions
Cook the scallops until done.
Remove the scallops from the heat and stir in the yolks of 2 eggs.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Scallop + eggtop 28% of all pairsSmell alikemoderateCooked together90 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Scallops
- Provide the main protein, which firms and turns opaque as it cooks.
- Egg yolks
- Thicken the sauce gently and add richness and a smooth, velvety texture.
The step that matters
Stir in the egg yolks off the heat. Egg yolks thicken through gentle heat. Adding them over direct heat can scramble them, leaving a grainy sauce instead of a smooth, creamy one.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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