Lido Restaurant at The Dolphin Bay Hotel & Residences
Seared Sea Scallops with Roast Peaches, Curry, Local Honey
From Executive Chef Evan Treadwell
Suggested Wine Pairing: Tolosa Chardonnay
Ingredients:
8 scallops
4 fresh peaches, peeled, pitted and cut into 1/8ths
1/2 cup Tolosa Chardonnay
3 tablespoon heavy cream
1 tablespoon honey
1 teaspoon curry powder
1 tablespoon butter
4 toasted baguette slices
Method:
Heat olive oil in sauté pan over high heat. Sprinkle scallops with salt and white pepper sear each side for 2-3 minutes. Remove scallops and reserve. Add peaches and sauté for 1 minute on each side or until golden brown, Add Tolosa Chardonnay, cook until wine reduces, about 1 minute, Turn down heat, combine cream, honey and curry powder. Stir, add butter stir simmer for 1 minute. Toss and coat roasted peaches with reduced sauce.
Presentation:
Divide peaches into 4 portions. In the center of a 10" plate Arrange 2 scallops plus peaches on each toasted baguette slice. Pour remaining sauce around plate. Garnish with chive spears and chervil.
