Seared Scallops with Carrot, Celtuce, Favas and Savory Granola

By Executive Chef Justin Wangler 
on June 23rd, 2015
In: Recipes

With summer right around the corner, we wanted to share this bright and tasty scallop recipe that we recently served at Lauren Kelp’s Tablemakers dinner in our beautiful Wine Estate and Gardens. Executive Chef Justin‘s delicious recipe was an absolute hit and is the perfect dish to serve at your next backyard get together. And if you like rich, citrus-flavored white wine, we highly recommend pairing it with our Vintner’s Reserve Pinot Gris — it’s like experiencing all the flavors of summer at once.

This delicious recipe is sure to be a hit at your next get together. And if you like rich, citrus-flavored white wine, we highly recommend pairing it with our Vintner's Reserve Pinot Gris — it's like tasting all the flavors of summer at once.This delicious recipe is sure to be a hit at your next get together. And if you like rich, citrus-flavored white wine, we highly recommend pairing it with our Vintner's Reserve Pinot Gris — it's like tasting all the flavors of summer at once.This delicious recipe is sure to be a hit at your next get together. And if you like rich, citrus-flavored white wine, we highly recommend pairing it with our Vintner's Reserve Pinot Gris — it's like tasting all the flavors of summer at once.This delicious recipe is sure to be a hit at your next get together. And if you like rich, citrus-flavored white wine, we highly recommend pairing it with our Vintner's Reserve Pinot Gris — it's like tasting all the flavors of summer at once.This delicious recipe is sure to be a hit at your next get together. And if you like rich, citrus-flavored white wine, we highly recommend pairing it with our Vintner's Reserve Pinot Gris — it's like tasting all the flavors of summer at once.This delicious recipe is sure to be a hit at your next get together. And if you like rich, citrus-flavored white wine, we highly recommend pairing it with our Vintner's Reserve Pinot Gris — it's like tasting all the flavors of summer at once.This delicious recipe is sure to be a hit at your next get together. And if you like rich, citrus-flavored white wine, we highly recommend pairing it with our Vintner's Reserve Pinot Gris — it's like tasting all the flavors of summer at once.

 

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Seared Scallops with Estate Carrot, Celtuce, Favas and Savory Granola
 
Author: 
 
 
 
Serves: 8
 
Ingredients
For the carrot puree:
  • 8 oz carrots, peeled and cut into ½ inch pieces
  • 2 cups carrot juice
  • 2 Tbsp lemon juice
  • Kosher salt to taste
For savory granola: makes about ½ cup
  • 1 Tbsp sunflower seeds
  • ¼ cup rolled oats
  • 1 Tbsp butter
  • 1 tsp brown mustard seeds
  • 1 Tbsp poppy seeds
  • 1 tsp honey
  • Kosher salt to taste
For the scallops:
  • 16 large scallops, preferably U10
  • 2 ounces vegetable oil
Vinaigrette: makes about ½ cup
  • 1½ tsp. Champagne vinegar
  • 1½ tsp. lemon juice
  • 3 Tbsp extra virgin olive oil
  • 1 tsp minced shallot
  • Kosher salt to taste
To assemble:
  • 1 cup fava beans, blanched and peeled
  • 1 cup celtuce, peeled and diced into ¼ inch pieces
  • 1 cup pea tendrils
  • ¼ cup edible flowers
 
Instructions
For the carrot puree:
  1. Add carrots and carrot juice to a small sauce pot and bring to a boil over high heat.
  2. Reduce to a simmer and cook until carrots are tender and juice has reduced by ½.
  3. Transfer carrot mixture to a blender and process until smooth.
  4. Season with lemon juice and salt to taste.
  5. Cool puree and reserve.
For savory granola:
  1. In a sauté pan combine sunflower seeds, oats and butter.
  2. Cook over low heat until golden brown stirring often.
  3. Remove from pan and spread onto parchment lined plate. Allow to cool completely and become crispy.
  4. Combine with remaining ingredients in a bowl.
  5. Crumble the granola mixture and mix thoroughly.
For the scallops:
  1. Clean scallops of side muscle, pat dry with paper towels and season with kosher salt.
  2. Preheat a heavy bottom stainless steel or cast iron pan over high heat for approximately 1 minute.
  3. Add the rice oil and continue to heat for another thirty seconds or until oil just begins to smoke.
  4. Place scallops in pan, seasoned side down, taking care not to splash the oil. Sear the scallops for approximately 1 to 2 minutes or until scallops are dark golden brown. Turn the scallops over with a spatula and cook on the other side for approximately 30 seconds (scallops should be well seared but rare in the middle).
Vinaigrette:
  1. Combine ingredients in a bowl and whisk to combine.
To assemble:
  1. In a bowl combine fava beans and celtuce. Dress with verjus vinaigrette and season with salt to taste.
  2. Divide fava mixture between 8 plates an place in the middle of each plate.
  3. Place 2 scallops on top.
  4. Drizzle 1 Tbsp of carrot puree onto plate.
  5. Sprinkle 1 Tbsp of granola onto plate.
  6. Garnish with pea shoots and edible flowers.
 
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