With Creamy Mascarpone Polenta and Warm Roasted Pepper Salad
6 sea scallops
6 bacon strips
1 clove garlic, peeled and thinly sliced
3 tablespoons olive oil
2 red bell peppers, roasted, peeled, seeded and cut into thick strips
2½ cups chicken stock
½ teaspoon salt
½ teaspoon piment d’Espelette or paprika
¾ cup instant polenta
3 tablespoons mascarpone
2 tablespoons vegetable oil
½ cup dry white wine
4 large basil leaves, torn
Salt to taste
Wrap a strip of bacon around each scallop. Slide rosemary twigs or bamboo skewers into the scallops to secure the bacon and to make the scallops easier to turn when sautéing. Refrigerate until ready to cook.
Toast the garlic in the olive oil until light golden-brown, swirling the pan constantly. Add the peppers and season with salt to taste. Cook just long enough to heat the peppers through, then tip them onto a plate and set aside.
Bring the chicken stock to a boil in a medium-sized saucepan. Season with salt and piment d’Espelette. Whisk in the polenta and cook for 10 minutes, whisking constantly. Remove from heat and fold in the mascarpone. Adjust the seasoning. Set aside, covered, until ready to serve. If the polenta cools, it will stiffen up. If this happens, reheat the polenta over low heat as you vigorously whisk in a little more stock to restore the creamy texture.
Heat the vegetable oil in a large nonstick sauté pan until smoking. Season the scallops (leave them on the skewers) with salt and pepper. Sear the scallops, and then reduce the heat to medium-high once they’ve begun to color around the edges.
Shake the pan gently so the oil gets under the scallops; this helps them sear and color evenly. Flip after 3 minutes and cook for 3 more minutes. Remove the scallops from the pan and keep in a warm place loosely tented with aluminum foil.
Pour the wine into the pan and simmer for 1 minute, scraping any browned bits from the bottom of the pan. Add the peppers, and cook until the wine has fully reduced. Remove from heat and toss in the basil.
Spoon a pool of polenta onto heated plates. Lay a skewer of scallops over the polenta and then pull out the skewer. Serve the warm pepper salad on the side. Serves 2.
Small Vines Wines Estate Cuvée Russian River Valley Pinot Noir; $50
The scallops call out for an elegantly structured Pinot from the Russian River Valley or Sonoma Coast. The cooler imprint of these regions will impart a smattering of spicy pepper to the wines, subtly accenting the pepper salad without overpowering the delicacy of the scallop. Small Vines’ Vigneron, Paul Sloan, hand selected our best barrels and crafted from obsessively tended vines. This precise Cuvée marries our excellent Estate vineyards together. The 2012 vintage blessed us with perfect weather throughout the farming season. Excellent fruit set resulted in dense clusters requiring meticulous vine-canopy management to organically protect the fruit. Adhering to strict Grand Cru standards, we hand selected each cluster and berry by starting with a framework of no more than 10 buds per vine followed by over twenty hand-work passes through the vineyard. This obsessive attention to detail in the vineyard gave us wines of amazing concentration and structure, with exquisite balance.
Recipe courtesy Charlie Palmer, chef and owner, Dry Creek Kitchen