Pan Roasted Sea Scallops & Sauvignon Blanc

“History Sauvignon Blanc is my favorite new wine to pair with summer foods because it stands up to zesty, zippy flavors like strong citrus, which is near and dear to my heart’s palate. Since it is a light bodied wine, I like to keep the proteins light and let the flavors bring the nuances to the table.” – Stoller Family Estate Culinary Director & Executive Chef, Becca Richards

 

Serves: 4

Ingredients

• 1 bunch asparagus
• 2 large oranges
• 2 lemons
• 2 watermelon radishes
• 1 bunch spring onions or scallions
• 1 -1 ¼ lb. dry sea scallops, approximately 16
• 2 tsp unsalted butter
• 4 cloves of garlic, peeled and lightly smashed
• 2 sprigs of thyme
• Olive Oil
• Kosher salt
• Freshly ground black pepper

 

Directions

Step 1

Place equal parts ice and water in both a large and small mixing bowl.

Using a mandolin set on the narrowest setting, carefully shave the asparagus lengthwise to create long strips. Immediately place the strips into the large bowl of ice water, which will make them curl and crisp.

Using the same mandolin setting, shave the radishes into rounds and place them into the small bowl ice water. Do not worry if the water turns pink.

Finely slice your spring onions or scallions from the bulb through greens so you’re using the whole thing.

Zest all of the citruses and set aside. Next, slice off the top and bottom so they rest flat on your surface. With a paring knife, working as close to the citrus flesh as possible, cut to the contour of the fruit and slice off the zested skin and pith in a downward motion. You will end up with a sphere of citrus with no skin. Remove the segments of citrus by making V shaped cuts at each segment spot to create citrus supremes.

 

Step 2

Place a sauté pan over high heat and let it get HOT.

Salt both sides of your dry scallops and add 2 tsp olive oil to the pan. Pick the prettiest side of your scallops and place it face down in the pan, with the less pretty side up, and cook for 4 minutes without touching

After 4 minutes, reduce the pan heat to medium high, wait 30 seconds then add the garlic cloves, thyme, and butter. While the butter is foaming, spoon it over the un-seared side of the scallops basting them in the garlic/herb butter for 30 seconds up to a 1 minute.

Next, turn the heat off on the burner and flip your scallops, basting some of that foamy butter over the browned side of the scallops. Remove from the heat and let them rest.

 

Step 3

In bowl, mix your crisped ribbons of asparagus, radishes, thin-sliced spring onions with a pinch of each of your reserved zests. Season with salt and pepper, drizzle with your favorite olive oil.

Divide the mixed vegetables between four plates, and scatter 2 lemon and 3 orange supremes through the ribbons of dressed veg per plate. Nestle the scallops into the salad, pour a glass of History Sauvignon Blanc, and enjoy!

-Cheers, Chef Bex