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Pan-seared Diver Scallops, Baby Beets and Greens With Truffle Honey Vinaigrette - from Parish Foods & Goods
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Cuisine: Seafood
Justin Amick, general manager and wine buyer of Parish, pairs 2006 Persimmon Creek Vineyards Riesling with executive chef Tim Magee's Pan-seared Diver Scallops, Baby Beets and Greens With Truffle Honey Vinaigrette.
"This dish is excellent with this off-dry- style riesling because the sweetness and minerality will cut the flabbiness of the scallops while enhancing the earthiness of the beets. Lastly, the vinaigrette is a seamless pairing with the honeysuckle-like flavors of the wine."
This dish makes a great fall appetizer or a light lunch, or with a couple of more scallops, a healthy dinner. Magee tops the beet and assertive greens with a vinaigrette that balances the sweetness of the honey with a sharp dose of black pepper. Truffle oil can also be found at specialty markets and Whole Foods. It adds flavor and aroma to the beet salad.
-- Gil Kulers and Jeanne Besser
Hands on time: 20 minutes Total time: 1 hour and 20 minutes Serves: 3
Ingredients:
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1 pound red or golden beets with tops (greens)
1 teaspoon and 1 tablespoon olive oil, divided
Kosher salt and freshly ground black pepper
1 sprig rosemary
1 tablespoon white balsamic vinegar
1 tablespoon honey, preferably orange blossom
3 tablespoons olive oil
1-1 1/2 teaspoons freshly cracked black pepper
Truffle oil to taste
6 diver or sea scallops
Instructions:
Preheat oven to 400 degrees.
Wash and dry beets and greens well. Chop greens to get 2 cups and refrigerate, discarding excess. Place beets in aluminum foil, drizzle with 1 teaspoon olive oil, sprinkle with salt and pepper and place rosemary on top. Tightly seal and roast for 45 to 60 minutes, or until beets are fork tender. Set aside to cool; remove skins and cut into wedges.
Meanwhile, in a bowl or container, combine the vinegar and honey and drizzle in 3 tablespoons oil. Season to taste with pepper and truffle oil. Set aside.
In a skillet over medium-high heat, add the tablespoon of oil. Season the scallops on both sides with the salt and pepper. Sear scallops for 3 minutes per side.
While scallops are cooking, mix reserved greens and beets with just enough vinaigrette to lightly coat and adjust seasonings, if necessary. In the center of 3 plates, place 2 scallops; garnish with the dressed greens and beets.
Wash and dry beets and greens well. Chop greens to get 2 cups and refrigerate, discarding excess. Place beets in aluminum foil, drizzle with 1 teaspoon olive oil, sprinkle with salt and pepper and place rosemary on top. Tightly seal and roast for 45 to 60 minutes, or until beets are fork tender. Set aside to cool; remove skins and cut into wedges.
Meanwhile, in a bowl or container, combine the vinegar and honey and drizzle in 3 tablespoons oil. Season to taste with pepper and truffle oil. Set aside.
In a skillet over medium-high heat, add the tablespoon of oil. Season the scallops on both sides with the salt and pepper. Sear scallops for 3 minutes per side.
While scallops are cooking, mix reserved greens and beets with just enough vinaigrette to lightly coat and adjust seasonings, if necessary. In the center of 3 plates, place 2 scallops; garnish with the dressed greens and beets.
Nutrition:
Per serving: 258 calories (percent of calories from fat, 67), 5 grams protein, 17 grams carbohydrates, 3 grams fiber, 20 grams fat (3 grams saturated), 7 milligrams cholesterol, 112 milligrams sodium.
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Recipes from: Parish Foods & Goods