This Scallop presentation seems to have become one of our signature dishes here at the Plaza Cafe. I remember working as the Banquet Chef for Marriott Corporation many, many years ago and constantly seeing Chicken Piccata on the menu. I got so tired of this preparation that I never wanted to cook this dish again. Needless to say, that flavor profile of acid, capers, butter and so forth stayed in the back of my mind. So when I started thinking of a new way to accentuate the sweetness and texture of our local bounty of scallops, this combination came to mind. Of course it is not a traditional 'Piccata' and is just a play with words, but it did bring back memories. The dish seems to surprise most guests because it doesn't sound like all the ingredients will meld together, but they really do. The cauliflower-white truffle puree adds earthiness to the dish, while the capers add a touch of bitterness and the clementines offer a fresh burst of acidity. However, the real star of the show is by far these sweet scallops that are like candy. This dish would make a fabulous appetizer or starter course for Thanksgiving this week.
SEARED PECONIC BAY SCALLOPS
with LOCAL CAULIFLOWER-WHITE TRUFFLE PUREE
and CLEMENTINE PICCATA
(Serves 4)
Ingredients:
Cauliflower, cut into florets- 1 head
Butter, cut into cubes, room temperature - 3 ozs.
Cream, heated - 4 ozs.
Truffle Oil - 1T
Salt and Pepper - to taste
Peconic Bay Scallops - 1 pound
Grape Seed Oil - 1 oz.
Salt and Pepper - to taste
Clementines, peeled and sectioned - 1-2 each
Capers - 2 tsp.
White wine - 2 ozs.
Parsley, chopped - 1T
Butter, cut into cubes, room temperature - 2 ozs.
Salt and Pepper - to taste
Leeks, cleaned and julienned - 1 stalk
Chives - 3 each
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 add 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 monte with butter
8.lightly fry leeks until crispy
Presentation:
1.portion puree in center of plate
2.top with scallop mixture and finish with sauce
3.drizzle plate with chive oil
4.garnish plate with crispy leeks and chive spear
And Now for Christopher's Perfect Wine Pairings:
As most of my loyal followers already know, if I'm not doing the wine thing or doing some meaningless chore around the house, I am on the water. Whether I'm fishing, clamming or scalloping, I'm out there. Not only is this time of year great for striped bass fishing, but the beginning of November also marks the start of scallop season here on the East End of Long Island. This season has been exceptional so far. One only has to go to the shoreline and locate some eel grass patches and wade into the water. Go about knee deep and stir up the bottom a little, and you'll see the scallops literally scurry away. All you have to do is reach down and grab them. Watch the seagulls do it; they must know how to catch them, right? Considering that these little gems are soooo sweet, I believe the best pairing would be a wine with some firm acidity and a little sweetness as well. Riesling is perfect. Here are a few to consider. Bon Appetit'
2008 H. Donnhoff Riesling Spatlese Schlossbockelheimer Kupfergrube $49.95 - 94RP
"Explosively bright, saturating and invigorating the palate with pineapple, lemon, and distilled pit and black fruits. Tart notes of berry skin and pungent citrus zest tickle the tonsils, while the refreshing diversity of fruits and berries remains transparent to saline, smoke, nut oil, and meat stock nuances." - Robert Parker
2008 Zind Humbrecht Riesling Gueberschwihr $26.99 - 91RP
"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." - Robert Parker
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