Friday, May 13, 2011

Foyt Wine Pairing Dinner: Appetizer

For the Appetizer we thought sea-food would go well with the Chardonnay.  So we chose something light.  

Seared Scallops with Foyt White Wine Butter Sauce and Bacon bits. 
Yield: 2 Servings

Ingredients                                                   Amounts
Scallops                                                             4 ea.
Bacon, raw cut small dice                                 1 ea.
Green Leaf Lettuce Leaves                              2 ea.
White Wine                                                    1/4 cup
Butter                                                             2 Tbsp.
Parsley, finely chopped                                   1 Tbsp. 

1.  Pat scallops dry with a paper towel.   Remove small tails to have a clean circular scallop.  season with salt.  Bring a Saute pan coated with a bit of oil to smoking point - Hot.
2.  Gently lay down each individual scallop to avoid splashing oil and sear for approximately 5 minutes on each side or until golden brown.  Remove scallops from pan and place on a plate.
3.  Add bacon bits and cook till crispy.  Remove saute pan and garnish scallops.   
For the Sauce
4.  Deglaze pan with 1/4 cup white wine.  Cook the alcohol off and reduce wine till it barely coats the bottom of the pan.  Taking a spoonful of cold butter drop into pan while melting, swirl to emulsify the butter with the white wine.  Continue till all of the butter has been used.
5.  Add chopped parsley and pour sauce over scallops.  Plate with green leaf lettuce.  

The high alcohol flavor can be a mask for all of the amazing fruits and buttery taste in the Chardonnay.  It was best used as a sauce and the scallops paired extremely well with the wine.  It really soaked up the tartness from the wine and with all of the butter and cream and the soft texture of the scallops it was an umami masterpiece.  The bacon bits added a contrast of texture and a smoky salty flavor that came out with the wine.  The green leafs refreshed the heavy sauce and it was saddening to only have 4 pieces.  

Tomorrow: Entree - Hamburgers with Foyt Meritage