Ahh well its raining here in San Diego and the water is puddling up, but on the bright side it has me thinking of some tasty seafood. Here is another delicious recipe from Murder Uncorked from the Wine Lover's Mystery series by Michele Scott.
2 ½ tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon fresh thyme, finely chopped
½ teaspoon white pepper
2 tablespoons Armanac, or brandy, or cognac
2 lemons
1 cup heavy cream
8 fresh Maine diver scallops
½ teaspoon Balsamic vinegar
Heat one teaspoon of the olive oil in a medium skillet over high heat. Add garlic and sauté until golden brown. Add leeks, mushrooms, and shallots and cook for 2 minutes, seasoning with kosher salt, thyme, and pepper. Deglaze the pan with Armanac and fresh lemon, reducing by half. Add heavy cream and reduce until cream thickens as a glaze. Remove the ragout into separate bowl. Add the scallops to the skillet and cook for about 3 minutes on each side. Place the ragout on dinner plates, top with the scallops. Drizzle Balsamic vinegar over the top. Makes either 4 appetizers or serves as 2 dinner entrée.
Goes great with Estancia Pinnacles Pinot Noir. This wine is fruity with ripe cherry and strawberry, layered with sweet oak and aromas of dried flowers, leaf, and spice. It has a silky mouth-feel and leaves a long finish.
Cheers, Michele
2 ½ tablespoons extra virgin olive oil2 cloves garlic, minced
4 tablespoons leeks cut into julienne strips
1 cup shitake or oyster mushrooms cut into large pieces
½ cup shallots, minced
1 teaspoon kosher salt
1 teaspoon fresh thyme, finely chopped
½ teaspoon white pepper
2 tablespoons Armanac, or brandy, or cognac
2 lemons
1 cup heavy cream
8 fresh Maine diver scallops
½ teaspoon Balsamic vinegar
Heat one teaspoon of the olive oil in a medium skillet over high heat. Add garlic and sauté until golden brown. Add leeks, mushrooms, and shallots and cook for 2 minutes, seasoning with kosher salt, thyme, and pepper. Deglaze the pan with Armanac and fresh lemon, reducing by half. Add heavy cream and reduce until cream thickens as a glaze. Remove the ragout into separate bowl. Add the scallops to the skillet and cook for about 3 minutes on each side. Place the ragout on dinner plates, top with the scallops. Drizzle Balsamic vinegar over the top. Makes either 4 appetizers or serves as 2 dinner entrée.
Goes great with Estancia Pinnacles Pinot Noir. This wine is fruity with ripe cherry and strawberry, layered with sweet oak and aromas of dried flowers, leaf, and spice. It has a silky mouth-feel and leaves a long finish.
Cheers, Michele
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