Grgich Hills Estate Winery

Pan Roasted Diver Scallops

September 5, 2013 • Posted in: Chardonnay

Diver Scallops…With Red Pepper Emulsion and Osetra Caviar

Pair with Grgich Hills Estate Chardonnay; Serves 2

  • 4 fresh diver scallops
  • 5 red bell peppers
  • 1 bunch young red mustard greens
  • extra virgin olive oil
  • canola oil
  • ¼ teaspoon sherry vinegar
  • kosher salt
  • freshly ground pepper
  • 1 ounce California sustainable Osetra caviar

Cut tops and bottoms from bell peppers. Make a vertical cut to open pepper and remove seeds and any obvious exposed veins. You should be left with a flat rectangular sheet of pepper. Brush pepper sheets with canola oil and bake on a sheet pan skin side up for approximately 30 minutes at 350 degrees until skin just starts to blister. Remove baked peppers to a bowl and cover with plastic wrap. This will help steam the skins away for easy peeling. When peppers are cool enough to handle, gently peel away and discard skins. Place peeled peppers in bowl of blender with pinch of kosher salt and pinch of black pepper. Blend peppers slowly at first and add olive oil in a thin stream to thicken. Gradually increase blender speed and add olive oil faster to emulsify to a smooth texture. Add approximately ¼ teaspoon of sherry vinegar and re-season if needed with more salt and pepper. Keep warm but not hot or pepper emulsion can break.

Remove the tough vertical muscle from each scallop (if needed) and pat dry on paper towels. Season each side of scallops with kosher salt and pepper. In a medium sauté pan, heat 2 tablespoons of canola oil until it slides easily across pan but is not smoking. Carefully add scallops to pan and sear on each side until golden brown (approximately 3-4 minutes per side). Remove scallops from pan and place on paper towels to rest and drain of excess oil. Using a spoon, add a small pool of pepper emulsion to each plate and arrange two scallops per plate on top of the sauce. Garnish scallops with young mustard greens and spoon a generous scoop of Osetra caviar next to the scallops and serve warm. ENJOY!

Recipe: Ladies Who Lunch; Photo: Allison Park