Local With Local: Seared Peconic Bay Scallops with Wolffer Estate 2003 Estate Selection Chardonnay

Our little Local With Local project kicks off 2008 with another recipe from chef Doug Gulija from The Plaza Cafe in Southampton. This time around, we've paired a popular East End delicacy, Peconic Bay scallops, with a deliciously balanced barrel fermented 2003 Estate Selection Chardonnay from Wolffer Estate. As always, a big thanks goes out to by chef Doug and Ellen Watson, the photographic talent behind the above picture.

This is a terrific combo and I'm proud to say that this menu item is currently on the menu at the restaurant. Recipe behind the jump.

Seared Peconic Bay Scallops with Local Cauliflower-White Truffle Puree and Clementine Picatta

Serves 4

Ingredients

1 head     Cauliflower, cut into florets
3 ounces  Butter, cut into cubes, room temperature
4 ounces  Cream, heated
1 T           Truffle Oil
Salt and Pepper to taste

1 pound    Peconic Bay scallops
1 ounce    Grape seed oil
Salt and Pepper to taste

2               Clementines, peeled and sectioned
2 t             Capers 2
2 ounces   Dry white wine
1 T            Parsley, chopped
2 ounces   Butter, cut into cubes, room temperature
Salt and Pepper to taste 

1 stalk       Leeks, cleaned and julienned
Chives
Chive Oil

Procedure:

 

1. Bring salted water to boil and cook cauliflower until tender
2. Drain cauliflower and pass through food mill
3. Slowly incorporate cream and then fold in butter
4. Adjust seasoning and drizzle in truffle oil; reserve
5. Season scallops and sear in hot oil
6. Add Clementines and capers; deglaze with white wine
7. Add parsley and then mount with butter
8. Lightly fry leeks until crispy

Plating: 

1. Portion puree in center of plate
2. Top with scallop mixture and finish with picatta sauce
3. Drizzle plate with chive oil
4. Garnish plate with crispy lleks and chive spear

 

Comments

[Dr. Debs]

Happy 2008, Lenn. The recipe looks great--wish I had all the ingredients in the house!

[DMcG]

I brought some Peconic Bay scallops back to Virginia last week (got them at Southold Fish Market); had to freeze some, so I am bringing a thawed and broiled batch with me to work this afternoon.

I have also realized the benefit of pairing (seasonal, if not local) clementines with the PB scallops.

And I am using truffle oil, too! All before I saw this recipe...thanks!

[Charlotte Real Estate - Terry McDonald]

Now you've made us all hungry, seared scallops...