Scallops are one of my favorites to cook. They are so versatile and can be paired with a plethora of flavor combinations. I was really craving a nice bottle of Burgundy so I opted to build the dish around the wine pairing.
I like to add color to the plate (which conveniently often comes with rich nutrients too).
The above photo shows the accompaniments of carrots, shiitake mushrooms and rainbow chard.
For Curried Carrot Purée
2 cups carrots
1 Tbsp butter
4 Tbsp Heavy Cream
1 Tbsp yellow curry powder
Peel and chop 2 cups of raw carrots. Add carrots to boiling water and cook until soft.
In a blender or food processor, place carrots, yellow curry powder, butter and heavy cream. Purée to preferred consistency.
For Sautéed Rainbow Chard
Chop chard down to stems (you can cook and add stems as well).
Chop 2 cloves of garlic and 2 Tbsp of red onion.
Add onion and garlic to 1 Tbsp of olive oil in a sauté pan. Cook for 3 minutes. Add chard and cook for an additional 3 minutes.
For Red Wine Pickled Mushrooms
1/2 lb. mushrooms (I like shiitake or oyster mushrooms)
1 cup of dry red wine (I used an earthy Chinon)
1/4 cup balsamic vinegar
1 Tbsp dry mustard
2 Tbsp salt
1 Tbsp pepper
Add wine, vinegar, mustard, salt & pepper to sauce pan and bring to a boil.
Chop mushrooms (removing stems). Add mushrooms to boiling liquid, reduce to low heat and cook for 12 minutes.
For Pan-seared Scallops
6 Scallops (U-10)
4 Tbsp butter
Salt & Pepper
Season scallops with salt & pepper on each side. Heat butter and place each scallop in pan. Using a small spoon, spoon heated butter over the exposed side of scallops. Flip scallops after 4 minutes. Repeat with other side and cook for 3 minutes.
***** A few things on cooking scallops….
-Cook time is perfected with practice and using your visuals. There is nothing worse than a rubbery, overcooked scallop. The scallop should be browned on both sides, cooked almost through, but fading to somewhat translucent in the middle.
-I ALWAYS cook my scallops in butter. You can use oil or stock to be healthy, but the texture and flavor of scallops is hugely complimentary to a little browned butter.
-Scallops are measured by how many would be in an average pound. For example, U-10 scallops are large enough that about 10 make up a pound. U-20 scallops = 20 scallops per pound etc.
Now for Plating
I started by creating carrot pillows for the scallops
Next I centered the rainbow chard on the plate
I then added the scallops to each pile of purée
And finally, I placed the mushrooms at 3-6-9 o’clock, respectively.
The flavors worked together incredibly well.
And worked with the wine as well!