Local With Local: Seared Peconic Bay Scallops with Wolffer Estate 2003 Estate Selection Chardonnay

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:

1. Bring
   salted water to boil and cook cauliflower until tender
2. Drain
   cauliflower and pass through food mill
3. Slowly
   incorporate cream and then fold in butter
4. Adjust
   seasoning and drizzle in truffle oil; reserve
5. Season
   scallops and sear in hot oil
6. Add Clementines and capers; deglaze with white wine
7. Add
   parsley and then mount with butter
8. Lightly
   fry leeks until crispy

Plating: 

1. Portion
   puree in center of plate
2. Top
   with scallop mixture and finish with picatta sauce
3. Drizzle
   plate with chive oil
4. Garnish
   plate with crispy lleks and chive spear