BUTTER POACHED DAY BOAT SCALLOPS PAIRED WITH 2012 JANA WINERY PINOT NOIR, NAPA VALLEY BY ESTATE CHEF BRIAN OVERHAUSER
Pinot Noir can be tricky to pair with seafood because it is delicate, but it can also surprise and delight in many facets. Chef Brian developed a deep love of Pinot Noir from his time spent in Burgundy where he was exposed to many fish preparations served with Pinot. Since Pinot Noir is relatively low in tannins, it gives it a good chance to enhance many seafood dishes. The 2012 Jana is one of those Pinot Noirs that has ample acidity and a freshness in its fruit profile allowing it to stand up and sing with this rich and round preparation of Scallops.
Serves 4
- 4 extra-large day boat scallops
- 1 stick unsalted room temperature butter
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 cup roasted red peppers
- 1 cup chopped and seeded tomatoes
- 2 chopped shallots
- 1 cup clam juice
- ½ cup heavy cream
- ½ cup fresh micro arugula
- ¼ cup EVOO
Method:
Sauté the shallots in a heavy bottom 2-quart saucepan and cook until translucent then add the peppers, tomatoes and clam juice. Cook on medium for 5 minutes, or until it’s reduced by ⅓, then add the cream. With an immersion blender, purée the sauce until combined and strain through a fine mesh strainer. Place the sauce back into the pan and reduce another 5 minutes or until reduced by ½. Salt and pepper to taste.
Season the scallops with salt and pepper. Place with the butter in a heavy zipper lock or vacuum seal bag and seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath set to 180 degrees and set the timer for 6 minutes.
To serve:
Warm four large, shallow pasta bowls and distribute the sauce evenly between them. Place the poached scallops in the center of the plate and add a pinch of the micro arugula on top of the scallop. Drizzle a little EVOO around the scallops and serve with the 2012 Jana Winery Pinot Noir, Napa Valley.