92 Points
2012 Brix Vineyard
Cabernet Sauvignon

New Release
92 Points
$88.00 750 ml
92 Points

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Pan Seared Scallops with Mushroom Ragout and Truffle Vinaigrette

2013 Kelleher "Three Sisters" Chardonnay2013 Kelleher "Three Sisters" Chardonnay

(Serves 4)

Pair with our 2013 Kelleher "Three Sisters" Chardonnay

1 ½ lbs. U-10 Massachusetts Day Boat Scallops
2 Tbs. butter

Procedure:
Get sauté pan hot enough to just start to smoke.  Add just enough olive oil to coat the bottom of the pan. Season you scallops with salt and pepper and place them in the pan without overcrowding the pan.  You may have to do a couple of couple of batches depending on the size of your pan.  Once they are golden broun on one side flip them over and add the butter and baste them well.

Ragout:
12 oz. wild mushrooms
1 oz. olive oil
8 oz. Fresh raw peas
2 oz. Hazelnuts toasted and crushed
1 Tbs. Fines Herbs chopped (Parsley, Chives, Tarragon, Chervil)
1 tbsp. Sherry vinegar
1 tsp Garlic chopped
1 Tbsp. shallots chopped
¼ C Water
4 tbsp. Butter
Salt and Pepper to taste

Procedure:
In a sauté pan place your oil and heat it to just below the smoke point.  Add you mushrooms and sear them until golden brown. Add shallots and garlic and sweat those for a minute.  Then add the peas, butter and water and simmer for about 2 minutes. Season with salt and finish with the hazelnuts, herbs, and vinegar.

Potato Puree
12 oz. Yukon Gold Potatoes peeled
2 ½ oz. butter
2 Tbs. cream
Salt to Taste

Procedure:
Simmer the potatoes in salted water until tender all the way through.  Put them through a food mill and fold in cream and butter and season with salt.

Truffle Vinaigrette
200g Balsamic vinegar
100g glucose
50g sugar
60g water
1/8 C Truffle oil
¼ cup Truffle, minced
¼ tsp salt
¼ tsp Champagne vinegar
1/4 cup olive oil

Procedure:
Combine balsamic vinegar, glucose, sugar, water; and cook to desired syrup consistency.  Let cool to test the consistency on a plate.  Then add champagne vinegar, minced truffle and truffle oil to taste.  Season with salt if necessary and top off with olive oil.

To put the dish together.  Make the truffle vinaigrette ahead of time.  Then make the potato puree and hold in a warm place. The last things done should be the ragout and the scallops, which can be done simultaneously.  When everything is done arrange the components on the plate however you feel would be the most attractive and enjoy.

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