Local sea scallops are in season on the East end, and we all love a great scallop dish! The inspiration for the dish was a trip I recently took with a local scallop guy who ran a boat called the Tiny Giant. I was really blown away at how hard this guy worked to get me such a pristine product. I also really respected the fact that he harvested his catch the old fashioned way without damaging the ocean floor.
I wanted to come up with a dish that showcased the sweetness and simplicity of these scallops. At the time, I had a lot of fresh basil in my garden, as well as some great tomatoes and corn to incorporate into this dish.
(Yield: 4 Entrees)
Basil Oil:
1 bunch basil
2 cups grapeseed oil
-Blanch and shock basil
-Puree in blender with oil
-Let stand overnight and then strain
Sweet Corn Polenta:
3/4 cups polenta
1/2 quarts water
3-5 ears of fresh corn, grated
3 ounces butter, cubed
Brown sugar to taste (if needed)*
Salt and pepper
-Grate corn over a bowl to retain all of the juices
-Bring water and polenta to simmer and cook until thickened
-Fold in butter
-Fold in grated corn and juices
-Adjust seasoning with brown sugar*, salt and pepper
*brown sugar is not needed when corn is at the height of its season
Ingredients:
16 U10 Diver Scallops, cleaned
3 ounces sea beans
8 ounces chanterelle, roasted
1-2 beefsteak tomatoes, diced
1 cup white wine
Salt and pepper
Corn shoots, as needed for garnish
Procedure:
-Season scallops and sear in a hot pan until golden on one side
-Turn scallops and add sea beans, chanterelles and tomatoes
-Deglaze with white wine, remove scallops and slightly reduce pan broth
-Portion polenta in center of bowl
-Top with sea scallops
-Top scallops with vegetable mixture and pan broth
-Surround with basil oil
-Garnish with corn shoots
And now for Christopher's Perfect Pairings
First, I'd like to begin by welcoming Doug Gulija to Sokolin's "Perfect Pairings" blog. I've had the pleasure of knowing Doug professionally for many years now and have always considered him to be one of the TOP chefs here in the Hamptons. His restaurant, the Plaza Café in Southampton, is always a genuine epicurean experience. Welcome, Doug!
Being a native Long Islander, I have always been partial to what the sea has to offer. As a kid, I used to use my feet to find clams and chase scallops along the seabed. I would bring them home for my Dad to prepare when he returned from work - good memories. Scallops are one of my favorites. So sweet, candy for us locals. There are many options as far as pairing wines with scallops. In this case, considering Doug's' recipe is on the sweet end of the tasting spectrum, I would consider a Riesling or a Pinot Blanc from Alsace. Maybe even a Gewürztraminer. Here are a few suggestions. Bon Appetit!
2008 Domaine Zind Humbrecht Riesling Gueberschwihr $26.99 - 91RP
"Offers a juicy, zesty mouthful of fresh lime, apple, salt, and chalk, finishing with exuberant refreshment and exhilarating lift. Subtle bitterness of fruit pit and citrus pips and rind; crushed stone; and a Muscat-like pungent note of wintergreen all advance the cooling and invigorating cause of this spine-tingling bottling that one ought on no account neglect to experience in its youth, though it ought to also be interesting to follow for 6-8 years. I'd be tempted to say that this bottling leaves its Riesling predecessors from the present collection in the dust ." - erobertparker.com
2008 Domaine Zind Humbrecht Pinot Blanc $19.99 - 91WS
"The smell of the sea winds through this full-bodied Pinot Blanc. Pretty peach, apricot, clementine and honeysuckle notes flesh it out, while zesty acidity provides a firm framework. Delicious on its own, but would pair well with seafood. Drink now through 2014." - Wine Spectator
2009 St. Urbans-Hof Piesporter Goldtropfchen Riesling Kabinett $19.99 - 91WS
"This complex white features stone, herb and bouillon aromas that complement its fig, anise and lime flavors. Cohesive, persistent and long, with a savory aftertaste. Drink now through 2024. 500 cases made." - Wine Spectator