Recipe by: Paige Errera This recipe for pan-seared scallops with quince and pear chutney pairs exceptionally well with the Vincent Careme, Vouvray Sec 2013. Serves: 4 Preparation and cooking time: 45…

Recipe by: Paige Errera

This recipe for pan-seared scallops with quince and pear chutney pairs exceptionally well with the Vincent Careme, Vouvray Sec 2013.

Serves: 4
Preparation and cooking time: 45 minutes

Ingredients:

12 scallops, removed from their shells and cleaned
Salt and pepper
1 tbsp olive oil
Pea shoots, to garnish
Radishes, finely sliced, to garnish

For the sweetcorn puree:
2 cups sweetcorn, removed from the cob
1/2 cup cream
Salt and white pepper, to taste

For the quince and pear chutney:
1 tbsp olive oil
1 garlic clove, minced
1/2 onion, finely chopped
3 allspice berries
1/2 tsp mild curry powder
70g castor sugar
70ml white wine vinegar
1 cup quince, peeled, cored and finely diced
1 cup pear, peeled, cored and finely diced
4 tomatoes, blanched, peeled, deseeded and finely diced

Method:

For the chutney, heat the olive oil in a large pan and sauté the garlic and onion for 2 to 3 minutes until softened but not coloured. Stir in the allspice berries and curry powder and cook for 1 minute. Add the sugar and gently heat until caramelised. Deglaze the pan with the white wine vinegar and reduce for 2 minutes. Add the diced quince and pear and cook down on a low heat for 8 to 10 minutes, until softened but still holding their shape. Set aside to cool then stir through the tomatoes and season to taste.

For the puree, blend the sweetcorn and cream until smooth. Pour into a small pan and cook until bright yellow and reduced to puree consistency. Season generously with salt and white pepper.

To cook the scallops, pat them dry with paper towel, drizzle with olive oil and season well with salt and pepper. Heat a non-stick pan over high heat and then cook the scallops for 2 to 3 minutes each side, only turning once, until cooked through.

To serve, spoon the warm sweetcorn puree across each plate and top with the caramelised scallops; 3 per serving. Top each scallop with a dollop of quince chutney, a few radish slices and the pea shoots. Serve while still hot.

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