I'm really hoping someone can help me with this.
I was making scallops on New Year's Eve, and something very odd happened. It's a dish that calls for gently simmering fresh sea scallops in white wine, salt, parsley, and enough water to cover the scallops. When they're cooked, you take them out, reduce the liquid, strain and reserve it. Then you saute mushrooms and scallions in butter, reserve them, and make a roux and then a sauce with half-and-half, gruyere, and the reserved liquid. You put the veggies and scallops back in, warm them up, but them in a baking dish with breadcrumbs and cheese and throw under a broiler. It's a nice rich dish for winter, and I've made it a ton of times without incident. Last night, though, when I was simmering the scallops in the beginning, the liquid turned blue. At first I thought the murkiness from the scallops was creating an illusion against the metal pan, but I put some in a spoon and then a white dish and it was definitely blue. The scallops didn't turn blue, and they tasted fine, but the liquid was so strange that I threw it out. I reduced some wine and water and parsley on its own, with a scallop thrown in at a lame attempt at scallop flavor for the broth. The dish turned out fine, but I'm still puzzled. Any ideas?