FOOD & WINE PAIRING: Sauteed Diver Scallops & Viognier

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Submitted by: Lucy's Restaurant & Bar at Bardessono

Recipe: Sautéed Diver Scallops with Celery Root and Citrus
Chef: Executive Chef Victor Scargle, Lucy Restaurant & Bar

recipe_Scallops_LucysRestaurantBardessono.jpg
Wine Pairing: Storybook Mountain Vineyard, Viognier, Napa Valley, 2012
This is a very lively Viognier: it has all the classic aromatics/ suggestions of white flowers and stone fruits. This particularly wine possesses an impressive lively and crisp acidity.
The texture is rich enough to carry the creamy and fleshy scallops and the acidity here has a perfect affinity with the citrus component that chef Victor uses both in the garnish as well as in the sauce itself.
Ingredients:

  • 12ea Diver Scallops
  • 2 cups Celery root peeled and cut into small chunks
  • 4 cups Heavy cream
  • Water
  • Kosher Salt
  • 2 tbls Pinenuts toasted
  • 1ea Blood orange sectioned
  • 1ea Grapefruit sectioned   
  • 1ea Orange sectioned
  • 1Tbl Lemon juice
  • 1/3 cup Butter
  • ½ bunch Arugula
  • 1/3 cup Clarified butter
  • Black pepper
  • 1Tbl Lemon grapeseed oil or your favorite finishing extra virgin olive oil

Instructions:

Place celery root, 2 tablespoons of salt and cream in a pot over low heat with enough water to cover the celery root. Cook until very soft.  Strain reserve the liquid and puree in food processor or blender. If blending put enough liquid to cover the blade before adding celery root.  Add more liquid as needed to puree until smooth.

For brown butter place whole butter in saute pan over medium heat with a pinch of salt .  Cook until brown and nutty aroma. Remove from heat and stop the browning process with lemon juice, add juice from citrus sections as well reserving the sections for garnish. 

For Scallops season on both sides with salt and one side with pepper. Place in a hot saute pan with clarified butter over medium heat. Cook until caramelized then turn over and repeat the process.  You will be able to see the color of the scallops change from translucent to white.  Remove and place on paper towel

To plate place 2 tablespoons of celery root puree in the center of a plate or bowl. Toss arugula with salt, pepper and oil and place a little on top of the celery root puree saving a little to garnish the top. Sauce around the celery root puree and garnish with citrus sections and arugula on top and around.

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