Proprietary
White Blends:
Scallop, Shrimp and Country Bacon Brochette with Grilled Asian Pear,
Ginger-Passion Fruit Beurre Blanc and Chive Oil
WHY:
The creaminess of these subtle wines is complimented by the beurre blanc.
This dish works well with any really good barrel-fermented white. The
smoky bacon parallels the wood in the wine, so a big California Chardonnay
would work well, too.
Yield: 4 servings
- 12 each
10-15 count dry-packed, sea scallops
- 8 each
12-15 count gulf shrimp, peeled and deveined, tail on
- 4 thickly
sliced strips country bacon
- 1 cup
Ginger-Passion Fruit Beurre Blanc (see recipe)
- 1 Asian
pear, peeled, cored and poached al dente in white wine and simple
syrup
Garnish
- 2 Tablespoons
chive or herb-infused oil
- 8 orange
segments, membranes removed
- Pea
shoots
Slice pear
into quarter wedges, and slice quarters into thirds. Grill wedges until
light brown and tender. Reserve.
Blanch bacon in boiling water for 2 to 3 minutes, pat dry and cut each
strip into 4 squares. Make 4 skewers: scallop, bacon, shrimp, bacon,
scallop, bacon, shrimp, bacon, scallop. Season with olive oil, salt
and pepper, and sear over high heat in non-stick pan, browning all sides
and cooking to desired doneness.
Arrange pear wedges in a fan on serving plates. Lay brochettes at base
of fan, shrimp tails up, and remove skewers. Drizzle with Ginger-Passion
Fruit Beurre Blanc. Garnish with shoots, orange segments and chive oil.
Ginger-Passion Fruit Beurre Blanc
Yield: About 1 cup
- 1/2
cup white wine
- 2 Tablespoons
cider vinegar
- 1 Tablespoon
shallots, minced
- 1/4
vanilla bean, split
- 2 Tablespoons
ginger, finely grated
- 1 1/2
cups passion fruit purée (available in some gourmet markets, such
as La Fruitière)
- 1/4
cup cream
- 1/2
pound butter, unsalted
- Salt
and freshly ground black pepper to taste
Toss all
ingredients well. Cover and refrigerate for up to 24 hours.
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