Looking for a delicious and elegant meal to whip up for mom for Mother’s Day? Local Vancouver Chef Celine Turenne has crafted a fabulous seafood recipe paired with our Chardonnay in the Spring issue of TASTE Magazine. If you can find them, we recommend using wild Digby scallops, (which are incredibly sweet and succulent and are quintessential Maritimes beachside fare!) The richness of this scallops and butter dish pair beautifully with the creamy notes in our Chardonnay.
12 sea scallops, hinge muscle removed
20 asparagus spears
1 tsp sea salt
1 cup Beurre Blanc
4 TBSP Tomato Concasse (make ahead)
salt and fresh ground black pepper to taste
In a large skillet, fill with enough water to cover scallops and bring to a boil. Add scallops in a single layer and simmer over moderate heat, until opaque, turning once, about 4 to 5 minutes. Transfer scallops to a plate and keep warm. Meanwhile, fill a medium saucepan with water and bring to a boil. Add asparagus and leave until water starts to turn green. Remove asparagus to a plate and keep warm. Prepare Buerre Blanc and divide among 4 plates. Arrange asparagus in a fan pattern over butter. Slice each scallop into 2 to 3 layers and fan on top of the asparagus. Garnish with Tomato Concasse.
Beurre Blanc
2 shallots, finely chopped
1/2 cup white wine (Township 7 Chardonnay)
1/2 cup white wine vinegar
1/2 lb cold unsalted butter, cut into pieces
sale and pepper to taste
In a small saucepan, add shallots, white wine and white wine vinegar and cook over medium heat until syrupy. Pour into a fine mesh sieve, reserving liquid, and press down on shallots to get all the liquid. Pour liquid back into saucepan. While swirling saucepan or whisking, add butter a few pieces at a time, waiting for butter to melt before adding more. Serve over prepared scallops.
Tomato Concasse
2 Roma tomatoes
With a sharp knife, slice a shallow “x” on bottom of each tomato. Fill a small saucepan with water and bring to a boil. Add tomatoes and leave in for 10 to 15 seconds. Remove tomatoes and place in bowl filled with ice cold water and leave until cooled. Remove tomatoes from water, peel off skin, cut in half and remove seeds before cutting tomatoes into small dice. Reserve in refrigerator until ready to use.
Serves 4
