Our little Local With Local project kicks off 2008 with another recipe from chef Doug Gulija from The Plaza Cafe in Southampton. This time around, we’ve paired a popular East End delicacy, Peconic Bay scallops, with a deliciously balanced barrel fermented 2003 Estate Selection Chardonnay from Wolffer Estate. As always, a big thanks goes out to by chef Doug and Ellen Watson, the photographic talent behind the above picture.
This is a terrific combo and I’m proud to say that this menu item is currently on the menu at the restaurant. Recipe behind the jump.
Seared Peconic Bay Scallops with Local Cauliflower-White Truffle Puree and Clementine Picatta
Serves 4
Ingredients
1 head Cauliflower, cut
into florets
3 ounces Butter, cut into
cubes, room temperature
4 ounces Cream, heated
1 T Truffle Oil
Salt and Pepper to
taste
1 pound Peconic Bay scallops
1 ounce Grape seed oil
Salt and Pepper to
taste
2 Clementines, peeled
and sectioned
2 t Capers 2
2 ounces Dry white wine
1 T Parsley, chopped
2 ounces Butter, cut into
cubes, room temperature
Salt and Pepper to
taste
1 stalk Leeks, cleaned and
julienned
Chives
Chive Oil
Procedure:
- Bring
salted water to boil and cook cauliflower until tender - Drain
cauliflower and pass through food mill - Slowly
incorporate cream and then fold in butter - Adjust
seasoning and drizzle in truffle oil; reserve - Season
scallops and sear in hot oil - Add Clementines and capers; deglaze with white wine
- Add
parsley and then mount with butter - Lightly
fry leeks until crispy
Plating:
- Portion
puree in center of plate - Top
with scallop mixture and finish with picatta sauce - Drizzle
plate with chive oil - Garnish
plate with crispy lleks and chive spear