Day boat scallops with sunchokes

September 25, 2008 12:00:00 AM PDT
Day boat scallops with sunchokes, hazelnut and curry oil. Plus, the perfect wine pairing so you'll be set for your next party!

Recipe: Day Boat Scallops, Sunchokes, Hazelnut, Curry Oil
Serves 4

Ingredients:

  • 4 each Day Boat Sea Scallops
  • 4 each Pearl Onions, peeled, braised in chicken stock and butter
  • 3 each Sunchokes, small dice, braised in chicken stock and butter
  • 1 1/2 tablespoons Butter
  • 1 ounce Chicken Stock
  • 1/2 bunch Chives, chopped
  • 2 tablespoons Clarified Butter or Grape seed Oil
  • 12 each Sunflower Sprouts
  • 12 each Hazelnuts, toasted, rough chopped
  • 12 bunches Hydroponic Mache
  • 1 recipe Sunchoke Puree
  • 1 recipe Curry Oil
  • To taste Salt
  • To taste Black Pepper, freshly ground

Method:

In a small pan place the braised sunchokes, chicken stock, half-tablespoon butter, and braised pearl onions.

Reduce until sunchokes and onions are glazed, add chopped chives, season with salt and pepper.

Heat a sauté pan and add clarified butter.

Season scallops on both sides with salt and pepper.

Sear scallops in a hot pan until golden.

Turn scallops, add 1 tablespoon of butter, and baste until scallops are cooked.

Heat the sunchoke purée.

Place a spoonful of the sunchoke puree in the center of four warm plates.

Divide the braised sunchokes and onions among the four plates.

Place a few bunches of mache on top of the sunchokes and onions.

Place one scallop among each of the four plates.

Garnish with the hazelnuts and sunflower sprouts.

Drizzle plates with the curry oil.

Sunchoke Puree

Ingredients:

  • 10 ounces Sunchokes, peeled and slice
  • 1 each Garlic Clove, peeled and chopped
  • 2 sprigs Thyme
  • 2 tablespoons Butter
  • 1 cup Cream
  • To taste Salt

Method:

Place sunchokes in a small pot with thyme and butter.

Season with salt.

Cover and sweat over low heat.

When sunchokes soften add cream and simmer covered for 15 minutes or until sunchokes are tender.

Remove thyme.

Blend until smooth.

Pass through chinois.

Reserve warm, covered.

Curry Oil

Ingredients:

  • 2 tablespoons Madras Curry Powder
  • 2 ounces Grape Seed Oil

Method:

In a small pan, toast curry powder.

Add oil and warm.

Remove from heat.

Steep for 12 hours

Strain through a coffee filter.

Wine Pairings:

  • 2004 Lagier-Meredith Mt. Veeder Syrah.
  • 2005 "The Terraces" Zinfandel-Rutherford

About Auberge du Soleil:
Auberge Resorts is a collection of exceptional hotels, resorts and private clubs, each with a unique personality that assures a memorable guest experience. Among the distinctive properties are Auberge du Soleil, Napa Valley; Esperanza, Cabo San Lucas; Calistoga Ranch, Napa Valley; The Inn at Palmetto Bluff, Bluffton, S.C.; and Encantado, Santa Fe (opening 2008), with several others currently in development. While Auberge Resorts nurtures the individuality of each establishment, all are characterized by a set of communal elements: intimate, understated elegance; captivating locations that inspire exceptional cuisine and spa experiences; and gracious yet unobtrusive service.

Auberge du Soleil is also a member of Relais & Châteaux, the prestigious global hospitality association of intimate, elegant and independently owned hotels and acclaimed restaurants. Founded in 1954 in France, the association is comprised of 469 luxurious establishments in 51 countries.

The 120-seat Auberge du Soleil Restaurant and bar showcase spectacular vistas from one of the best vantage points in the valley. Chef Robert Curry creates Wine Country cuisine that reflects the natural diversity and rich ingredients of Napa Valley and draws from regional produce, accented with Mediterranean flavors. Sommelier Kris Margerum's wine list is the largest and most extensive in the valley and showcases the very best from neighboring vineyards. Adjacent to the restaurant, the bar offers lighter fare in a cozy, casual atmosphere or outside on the wraparound deck.

Auberge du Soleil
180 Rutherford Hill Road
Rutherford, California
707-963-1211
www.aubergedusoleil.com

About Robert Curry:
He's the Executive Chef of Auberge du Soleil. Robert Curry oversees all culinary aspects of the renowned Napa Vally inn an dlandmark restaurant, which celebrated its 25th anniversary in April 2006.Curry's menu reflects his extensive experience in the traditions of both Napa Valley and France, which continue to inspire the cuisine at Auberge du Soleil. Curry brings to the Auberge a passion for Wine Country cuisine cultivated at award-winning restaurants in the Valley, on both coasts and in Europe. Prior to joining Auberge du Soleil in spring of 2005, he served as Executive Chef at the Wine Spectator Greystone Restaurant at the Culinary Institute of America in St. Helena, Calif. There, his menus showcased ingredients harvested daily from Greystone's own organic garden and the bounty of local and farmers and purveyors. Prior to that, he launched the Flying Fish Café, the fine-dining seafood restaurant at the Walt Disney World Resort in Orlando, Fla. Curry earlier made a name for himself among Northern California food lovers during his eight years at Domaine Chandon in Yountville, Calif., first serving as Executive Sous Chef under Philippe Jeanty, ultimately succeeding him as Executive Chef.

About Kris Margerum:
As head sommelier of Auberge du Soleil, Napa Valley's renowned country inn, Kris Margerum follows a simple philosophy when selecting his restaurant's wines: One plus one can equal three. The right wine complements the food, and together, they create an unforgettable experience. Margerum has been in pursuit of the perfect food and wine pairings at Auberge du Soleil for more than seven years, even before receiving his head sommelier title in 1999, during which time he has developed close relationships with the top wine makers of Napa Valley. His wine list currently offers 1,500 selections from a 17,000-bottle cellar and has been awarded Wine Spectator's Award of Excellence for the past five years. Margerum's career with Auberge du Soleil spans more than 20 years. Before being appointed head sommelier, he acted as the restaurant's assistant food and beverage director for six years, helping to oversee daily operations, planning, budgeting, forecasting, hiring and reviews, monthly inventories and guest satisfaction management. Margerum is a graduate of the Sterling School of Service and created the Napa Valley Sommelier Society, which meets quarterly at various Napa Valley restaurants to discuss common issues and strategies - and, of course, to taste wine.


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