Wow, it's Friday, my second week of active blogging and I've had tons of views, several comments, and lots of fun! I'm hoping you are enjoying it as well! Sending me messages and comments and questions will help me continue to post content you care about! I'm including a list of what I still need to post, and a list of what's coming up.
But before I get to all that, I'm posting these pictures of Seared Scallops! They are a couple of the most beautiful food pictures Jake Stanford has taken... REMEMBER, he's available for hire :-) Of course the recipe is included, and trust me, it's super easy!
This wonderful scallop dish pairs beautifully with dry crisp wines. I served it with an Albariono. Albarino is the white wine of Rais Biaxas, Spain; it is rapidly gaining a following as one of the BEST wines to pair with seafood, especially shell fish. The one I served is from Longoria. Longoria is a fantastic artisanal winery with a tasting room in Los Olivos, near Santa Barbara, California. Albarinos are crisp, medium bodied white wines with a touch of aromatics, stone fruit, and sometimes a little spicy kick in the finish. LOVE THIS WINE!!!
Seared Scallops Stacked on Pan Fried Tomatoes with Cherry Infused Balsamic Glaze and Pesto
Once scallops are done remove from heat. Keeping pan heated, add enough clarified butter to coat the bottom of the pan again. Add sliced tomatoes (lightly salted if needed) and again, sear quickly on each side until heated through, but don't over cook or they will start to breakdown. Remove from heat.
Plating: Using chilled salad plates, spoon a small amount of pesto on the bottom of the plate. Next take the pan-seared tomato slices and settle them in the middle of the pesto base. Then add three of the pan-seared scallops to the top of the tomato. Finally toss the mixed baby greens with a small amount of olive oil, and mound on the plate next to the stacked scallops and tomato. Finish plating by drizzling the balsamic glaze on the scallop tomato stack, then add a few of the reserved cherries from the balsamic reduction. The idea is to use the brilliant green of the pesto and the dark almost black balsamic as an artistic base on the plate. Complete plating with a careful sprinkle of sea salt and cracked pepper.
NOTE: This recipe is like painting. Use your artistic eye to assemble these ingredients. SEND ME PICTURES!!!
And now to wrap this post up!
I have several things to follow-up, this is my list so far and will be posted in the next few days:
But before I get to all that, I'm posting these pictures of Seared Scallops! They are a couple of the most beautiful food pictures Jake Stanford has taken... REMEMBER, he's available for hire :-) Of course the recipe is included, and trust me, it's super easy!
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| Seared Scallops on Pan Fried Heirloom Tomato with Pesto and Cherry Balsamic Glaze |
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| Seared Scallops and Albarino |
Recipe and upcoming post after the jump...
Seared Scallops Stacked on Pan Fried Tomatoes with Cherry Infused Balsamic Glaze and Pesto
- Fresh (flash frozen work too) large scallops - 3 per plate
- Large Heirloom Tomato - 2 thick slices per plate
- 4 Tablespoons clarified butter
- Fresh Pesto - this is available at most grocery stores, or you can make your own
- Balsamic Vinegar Glaze - METHOD: purchase a bottle of vinegar and heat in a small sauce pan over medium heat until reduced to a syrupy consistency. It will be thinner while still hot, so watch your spoon, once a nice coating sticks and is feels syrupy when cooled your reduction is done. You can make this ahead and keep it for drizzling on salads, grilled veggies, steaks, etc.
- Dried Cherries (Bing are nice for this and usually available at Trader Joe's). Add Cherries to balsamic reduction once it's reached about half its volume in the pan. When reduction is done, remove the cherries and reserve for final plating.
- Mixed Baby Greens
- Olive Oil
- Sea Salt and Cracked Pepper
Once scallops are done remove from heat. Keeping pan heated, add enough clarified butter to coat the bottom of the pan again. Add sliced tomatoes (lightly salted if needed) and again, sear quickly on each side until heated through, but don't over cook or they will start to breakdown. Remove from heat.
Plating: Using chilled salad plates, spoon a small amount of pesto on the bottom of the plate. Next take the pan-seared tomato slices and settle them in the middle of the pesto base. Then add three of the pan-seared scallops to the top of the tomato. Finally toss the mixed baby greens with a small amount of olive oil, and mound on the plate next to the stacked scallops and tomato. Finish plating by drizzling the balsamic glaze on the scallop tomato stack, then add a few of the reserved cherries from the balsamic reduction. The idea is to use the brilliant green of the pesto and the dark almost black balsamic as an artistic base on the plate. Complete plating with a careful sprinkle of sea salt and cracked pepper.
NOTE: This recipe is like painting. Use your artistic eye to assemble these ingredients. SEND ME PICTURES!!!
I have several things to follow-up, this is my list so far and will be posted in the next few days:
- Publish onion ring recipe
- Publish flourless chocolate cake recipe
- Announce name of recipe naming for chicken
- Home made popcorn seasoned three ways - paired with wine!
- Post a recipe with pics from a follower - would love submissions for this!
- Post an easy and fun Hump-Day-celebration food and wine idea.
- Wait for inspiration... love reader suggestions :-)
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