Special Recipes
By Carole Kotkin

Pan-Seared Jumbo Sea Scallops with Goat Cheese Mashed Potatoes
adapted from a recipe from the kitchen of
Pierre's, Islamorada, Florida

12 jumbo sea scallops
Salt and pepper to taste
1/2 cup flour
2 tablespoons vegetable oil
1 shallot, finely chopped
1/2 cup sherry vinegar
1/4 cup dry white wine
1/2 bunch scallions, cut on the bias
1 leek, julienned and fried
2 tablespoons white truffle oil
Season sea scallops with salt and pepper and dust with flour on both sides.

Preheat oven to 350°. Heat vegetable oil in a large, heavy skillet over medium high heat. Add scallops and sauté until golden on each side. Using tongs, transfer scallops to an oven-proof pan. Place in oven and cook until opaque, about 4 to 5 minutes. Add 2 tablespoons butter to the skillet and melt over medium heat until nut brown. Add shallots and deglaze with vinegar and wine. Reduce by half. Whisk in remaining 6 tablespoons of butter. Add salt and pepper to taste.

For the mashed potatoes:

16 creamer potatoes
3 ounces goat cheese
1/4 cup sour cream
1 stick unsalted butter
Boil creamer potatoes with skins on until tender. Drain. Using a potato ricer, food mill or electric mixer, mash potatoes. Add goat cheese, butter and sour cream and mix until smooth. Season with salt and pepper to taste.

To serve:

Place potatoes in the center of 4 individual dinner plates. Place 3 scallops on top of potatoes and spoon sauce around potatoes. Garnish with scallions and leeks. Drizzle with truffle oil. Serves 4.

Pair with 1997 Trefethen Chardonnay




Article first published in The Wine News

 

Food Editor Carole Kotkin is a Miami-based cooking instructor and consultant who co-authored Mmmmiami - Tempting Tropical Tastes for Home Cooks Everywhere. It provides clear, simple directions for 150 dishes, from the simple (good old Key Lime Pie) to the sublime (Coconut Mahi-Mahi with Passion Fruit Sauce). The wide array of flavors is especially wonderful and startling to those used to monocultural cooking; Miami cuisine is the product of many generations of interbreeding and hybrid vigor. Click on the link below for more details or to order.

Mmmmiami : Tempting Tropical Tastes for Cooks Everywhere

See Also

The Cheese Course
American diners have discovered one of Europe's most civilized culinary traditions
By Carole Kotkin

Sydney's Cosmopolitan Cuisine
By Carole Kotkin

Eat Your Vegetables!
Pairing Wine with Plant-Based Cuisine
By Carole Kotkin & Fred Tasker

 

All articles courtesy of The Wine News