Seared diver scallops with piperade basquaise, basil pesto, chardonnay beurre blanc
Wine: paired with 2014 JRV chardonnay Carneros
Yield: 4 portions
For the scallops and piperade:
12 pcs U 10-12 sea scallops
4 red bell peppers
4 yellow bell peppers
1 yellow onion
1 pc. fresh chorizo
1 bunch fresh thyme
4 sprigs flat Italian parsley
1 tbsp whole butter
For the pesto:
2 bunches basil
1 clove garlic
1 tbsp. toasted pine nuts
2 tbsp olive oil
For the beurre blanc:
1 pint chardonnay
2 shallots, thinly sliced
2 sprigs tarragon
1 tbsp heavy cream
2 cups whole butter, diced
- Pick basil leaves, blanch in boiling, salted water, rinse in ice bath.
- Add basil, garlic, pine nuts and olive in blender, puree until smooth. Season to taste.
- Brunoise the chorizo, saute over low to medium heat until cooked.
- Strain the meat and reserve. Use the leftover juices to saute the onions and peppers.
- Thinly slice the yellow onions, saute over medium heat until soft.
- Thinly slice the red and yellow peppers, add to the pan of onions.
- Cooked all until soft, add the chorizo back into the pan and mix well
- Finish with freshly minced parsley. Season with salt and pepper to taste.
- Score, season and dredge the scallop in all-purpose flour.
- Sear over medium high heat until golden brown. Add whole butter. Cook unitl butter is lightly browned, turn over the scallops so the scored side faces up. Reduce heat to low, and baste the scallops until just cooked thru.
- For the sauce, reduce the chardonnay with the shallots and tarragon. Reduce by 2/3 and strain liquid. Add heavy cream, bring to boil, then lower heat and add diced whole butter a piece at a time while whisking. Season with salt and pepper.