Chef Evelyn Whitbeck-Poorbaugh
Hope & Olive, www.hopeandolive.com, Greenfield, MA
- 1 vanilla bean
- 4 Tbsp unsalted butter
- 2 shallots, peeled
- ½ cup sherry wine vinegar
- 1 Tbsp local honey
- 1 cup extra virgin olive oil
- Salt and pepper
- 32 small Bay scallops
- 4 bunches watercress
- 1 pint low bush blueberries
- 1 cup hazelnuts, toasted
- 8 orange slices (optional)
Slice vanilla bean, lengthwise, scraping the seeds out the inside of the bean. Blend seeds thoroughly with soft butter.
Put shallots in a food processor and chop for one minute. While processing, add sherry wine vinegar, honey, and olive oil, and season with salt and pepper. Combine for one minute and set aside.
In sauté pan over high heat, add vanilla butter and then scallops. Cook the scallops for 3 minutes, or until browned. Season with salt and pepper and set aside.
In a large bowl, mix the watercress, blueberries, hazelnuts, and desired amount of dressing. Toss.
Place salad in center of four small plates and arrange scallops around the edge. Pour the remaining pan sauce over scallops on the plate. For garnish, add two orange slices to each salad. Serves 4.
Recommended wine/beer for Pan Seared Nantucket Bay Scallops in Vanilla Butter on a Watercress, Blueberry and Toasted Hazelnut Salad:
Tablas Creek Cote de Tablas White [Paso Robles, California, USA]
Our appetizer of Bay scallops and blueberries is an out-of-the ordinary combination of flavors that calls for a citrus-y and powerful wine. France’s Rhone Valley is home to Chateauneuf-du-pape, and the great winery of Chtaeau de Beaucastel. The owners of Beaucastel also have a project dedicated to the production of Rhone style wines in California, known as Tablas Creek. This blended white achieves the same exotic flavors as their French counterpart and provides the flavors we’ll need to compliment Chef Evelyn’s ripe blueberries and pan-seared scallops.
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