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Seared Scallop Recipe - Summer 2014 Page 10

OUR SUMMER WINE PICKS

Del Rio Vineyards 2012 Chardonnay Gold Hill, OR Heringer Estates Vineyards 2013 Moscato Bianco Clarksburg, CA Envolve Winery 2012 Sonoma Valley Sauvignon Blanc Sonoma, CA Black Stallion Winery 2012 Napa Valley Chardonnay Napa, CA Hagafen Cellars 2012 Lake County White Riesling Napa, CA Honig Vineyard & Winery 2012 Late Harvest Sauvignon Blanc Napa, CA Envolve Winery 2011 Sonoma Mountain Ros Sonoma, CA Duckhorn Vineyards 2012 Decoy Chardonnay St. Helena, CA Valley of the Moon Winery 2012 Chardonnay Glen Ellen, CA Mumm Napa Brut Reserve Sparkling Ros Napa, CA

SEARED SCALLOPS

Courtesy of Ann Leon (Leon Bistro in Chico, Calif.) 2 Tbsp. extra-virgin olive oil 2 Tbsp. minced shallots 1 Tbsp. minced garlic Salt and pepper cup white wine (Sauvignon Blanc or Prosecco) 1 cup shrimp/crab/fish stock 2 cups heavy cream 2 Tbsp. unsalted butter 1 lb. cooked Dungeness crabmeat (claw/body meat) Pinch of grated nutmeg or vanilla bean (optional) cup fresh lemon juice 1 lb. U6/U8 or U10 dayboat/diver scallops 1 lb. unsalted butter, clarified Heat a saucepan until hot and add olive oil. Add shallots, garlic, salt and pepper and cook until translucent and soft. Add wine and reduce until almost totally evaporated. Add seafood stock and reduce until only a bit of liquid remains. Add cream and cook on low heat until cream has reduced by half and is slightly thick (coats the back of a spoon). Add 2 Tbsp. butter to sauce and swirl to melt. Taste and season with salt and pepper if needed. Remove from heat and stir in crabmeat. Add nutmeg (or vanilla) and lemon juice. Set aside and keep warm. Place cleaned scallops on a kitchen towel and pat dry very well; be careful not to break or split scallops. Season with salt and pepper. Heat a large cast-iron or saut pan to almost smoking hot. Add clarified butter to hot pan and coat pan evenly. Add scallops carefullytry not to crowd pan (cook in batches if necessary). Sear for 3 minutes on one side (2 minutes if using U10 scallops) and turn over in pan. Remove pan from heat to stop the cooking process; scallops will finish cooking in the hot liquid. Spoon the crab sauce onto plates and top with scallops. Serves 4. Meet Lyndsey, our in-house wine aficionado, and read her tasting notes at Build.com/summer2014 To see step-by-step photos for how to make this dish and plating suggestions shown in photo, go to Build.com/summer2014

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