Food & Wine Pairings

Pan Roasted Digby Scallop, Jewel Yam Purée, White Truffle Oil & Salsa Verde
Featuring Selection Limited Edition South African Sauvignon Blanc-Semillon

 

Custom recipes for the 2011 Limited Editions created exclusively by Food Network host Anthony Sedlak. Download the full recipe book here.

 

Pan Roasted Digby Scallop, Jewel Yam Puree, White Truffle Oil & Salsa Verde

Serves 4 persons

THE WINE

South African Sauvignon Blanc/Semillon - January

THE FOOD

Pan Roasted Digby Bay Scallop, Jewel Yam Purée, White Truffle Oil & Salsa Verdé

ABOUT THE DISH

Sweet and succulent, scallops really are an edible jewel from the sea. They are best served with simple accompaniments that complement their natural touch of delicate sweetness. This luscious yam puree incorporates a touch of honey and a velvety texture that pairs brilliantly to the lightly pan fried golden scallop. A drop of truffle oil brings a touch of complexity to the dish while a classic salsa verdé lights it up with a bright herbaceous touch. The citrus forward palate of lemon and lime in the wine along with the crisp finish remind you of sitting on a beach in the midst of summer.

THE TIP

Scallops are best purchased from a reputable purveyor or fish monger. They are graded by size and how many pieces make up the weight of one pound. Scallops sold as 8-10’s suggest that 8 to 10 scallops make up a single pound. These types of scallops are ideal for pan searing as they can be cooked just long enough to develop a rich-golden brown colour while remaining an optimum medium-rare to medium in the center. Scallops also go hand in hand with salty cured meats. To one-up this delicious bite of regal Italian fare, try
wrapping the outside of the scallops with a thin slice of prosciutto before pan frying.

INGREDIENTS

Jewel Yam Purée

  • ¼ lb organic butter
  • 1 ½ Vidalia (sweet) onions, finely diced
  • juice of 1 lemon
  • splash of water
  • 1 ½ small yams (jewel yams preferably), peeled and diced
  • 150 ml chicken stock
  • 100 ml whipping cream (35% fat content)
  • 1 tbsp honey
  • 1 tsp white truffle oil
  • kosher salt to taste

Salsa Verde

  • 1 cup fresh basil leaves, roughly chopped
  • ½ cup flat leaf parsley leaves
  • ½ cup parmigiano-reggiano, grated on a fine rasp
  • 2 spring onions, roughly chopped
  • 2 tbsp Dijon mustard
  • 1 tbsp fine capers, drained
  • 1 tsp anchovy paste
  • juice of one ripe lemon
  • kosher salt and freshly cracked
  • black pepper to taste

Pan Seared Sea (Digby) Scallop

  • 1 tbsp olive oil
  • 8 large (u/10) sea scallops
  • coarse salt and freshly cracked
  • black pepper to taste
  • 1 tbsp unsalted butter
  • juice of ¼ lemon

Procedure

Jewel Yam Purée
Combine butter, onion, lemon juice and water in a medium sized sauce pot, cover and place over medium-low heat. Cook until onions are completely soft and translucent,
approximately 10 – 12 minutes.

Add the jewel yam, chicken stock and whipping cream and cook covered until the yam is soft and beginning to fall apart. Place the mixture into a standing blender and add the
honey and truffle oil and season to taste with kosher salt. Blend until completely smooth. Serve warm.

Salsa Verde
Combine all ingredients in a tall, narrow vessel such as a pitcher. Blend using an immersion blender until smooth.

Pan Seared Digby Scallop
Heat the olive oil in a medium sauté pan over medium-high heat. Lightly season scallops with coarse salt and freshly cracked black pepper. Place each scallop into the pan, flat side down. Pan sear until a light golden brown crust has developed, approximately 1 minute. Add butter and continue to pan fry until a rich, even golden brown color has been achieved. Flip scallops over and continue cooking for 30 seconds. Remove pan from heat. Allow to stand for 1 minute. Squeeze lemon over top of the scallops and serve immediately.

To Assemble, Serve & Garnish
Place a dollop of yam purée onto each plate. Place two scallops beside each dollop, and a small spoonful of salsa verde over each scallop. Garnish with fresh greens or a small handful of herbs.

 

LE 2011 - January White from Maverick Video Group on Vimeo

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