Seared Scallops, Salmon Roe and Parsley Pesto served with Smashed White Beans cooked in Truffle Oil
The layered flavors of this recipe work so well with the depth & character of our Blend 23.
The caramelized sea scallops scream for the rich style of Sauvignon Blanc and the truffled smashed white beans look to be balanced by the floral aromatics of the Viogner. The full-bodied Chardonnay round out the flavors in blend 23 providing a nice equilibrium to the parsley pesto.
Parsley Pesto
1 cup fresh parsley
1/3 cup shredded parmesan cheese
1/3 cup extra virgin olive oil
6 roasted garlic cloves
Sea salt and pepper
Place garlic inside foil, drizzle with olive oil leaving a small hole for steam to escape. Roast in oven at 350 for 20 minutes and let cool. In a blender or food processor blend ½ the parsley and olive oil until smooth. Add garlic, cheese and remainder of parsley until combined. Season mixture with sea salt & pepper to taste, transfer to small bowl until you are ready to serve. Pesto can be prepared a day ahead.
Seared Scallops
5 tbsp truffle oil (black or white)
1 small onion finely chopped
1 small parsnip finely chopped
2 stalks celery finely chopped
15 oz can of white beans
1/3 can chicken stock
¼ cup half and half
12 large diver scallops
1 lemon
2 tsp minced chives
1/2 cup olive oil
4 oz salmon roe
Heat large saucepan; add 1/8 cup olive oil, chopped onion, parsnip, celery and sauté until soften. Add the can of white beans and juices and simmer 10 minutes. Add chicken stock and continue to simmer for 30 minutes to reduce till it thickens. Place beans into a food processor and puree until smooth. Add half and half and truffle oil through the feed tube and process for another 5 seconds. Set aside.
Squeeze lemon onto of scallops let stand 10 minutes. Pour the olive oil into large non stick skillet and heat. Place scallops into hot oil and sear each side for approximately 2 minutes until caramelized or golden Lightly salt each side during searing.
To Serve
Spoon large spoonful of bean puree in middle of plate and place three scallops onto of puree. Place three - ½ tsps of pesto in between the scallops. Spoon salmon roe on top of each scallop. Scatter chopped chives over top of plate.
Serves 4
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