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Recipe Title:
Scallop Peach Trio
Pairing:
Prosecco
Category:
Starter
Submitted By:
David L.
Location:
San Jose, CA
Date Added:
June 01, 2010
Votes:
0
Comments:
0

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Scallop Peach Trio

Paired with Prosecco

Description:

Each of the components of this dish highlights the many complex flavors of the SM Prosecco. This dish is a great starter plate for entertaining guests, friends, family and loved ones.

Ingredients:

  1. 5oz green onion (chopped)
  2. 1 garlic clove (minced)
  3. 1 1/8 cup olive oil
  4. 1 egg yolk
  5. 1.5 fz white wine vinegar
  6. 1 fz lemon juice
  7. 6 oz baby spinach
  8. 6 oz arugula
  9. micro greens (garnish)
  10. 2 scallops
  1. 1/3 white peach
  2. salt (to taste)
  3. pepper (to taste)
  4. 1 quail egg
  5. fennel (garnish)
  6. 2 hazelnuts (crushed)
  7. white peppercorn(crushed)
  8. black peppercorn(crushed)

Directions:

Mince garlic and green onion

Mix together with egg yolk, white vine vinegar, lemon juice and mix

Add 1 cup of olive oil while mixing slowly until consistency of mayonnaise

Add desired amount on plate

Panfry 4wz of arugala and baby spinach in olive oil

Season 1 scallop with salt and pepper

Season other scallop with white and black crushed peppercorns with salt

Sear both scallops to medium

Lay 2oz of the pan-fried arugula 2oz and baby spinach and lay the sea salt scallop on top of it

Cook the quail egg sunnyside up

Top the sea salt scallop with the quail egg and garnish with fennel

The pepper-crusted scallop is garnished with remaining pan-fried arugula and baby spinach

Cut 1/3 of peach vertically

Pan sear the peach in olive oil

Rinse and dry 2wz of arugula and 2wz baby spinach and add to center of plate

Lay the seared peach on top of the fresh greens

Top peach with crushed hazelnuts and micro greens

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