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Vanilla Riesling Scallops |
4 ripe pears
2 cups Galena Cellars Riesling
½ cup granulated sugar
1 vanilla bean
20 large sea scallops
1 ounce dried mushrooms
1 teaspoon kosher salt
½ teaspoon white pepper
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| Slice pears across the widest part into 3/4-inch slices. Each pear should make 3 slices. Cut each slice into a diamond shape as large as slice allows. Carefully cut out the core to form a diamond within a diamond. To prevent browning, place in a bowl with the lemon juice and enough water to cover.
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| In a saucepan combine wine and sugar. Scrape seeds from vanilla bean and add with pod to the pan. Bring to a boil. Add drained pears and simmer 10 minutes until pears are just tender. Cool pears in wine mixture.
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| Pat scallops dry. Grind mushrooms to a powder using a spice grinder or food processor. Mix in salt and pepper. Dip fl at sides of scallops in mushroom powder. Heat a skillet over medium-high heat. Lightly coat pan with oil; cook scallops in a single layer without crowding in pan, about 3 minutes per side or to desired doneness. Repeat to cook all the scallops. Keep warm. Meanwhile, remove pear diamonds from syrup and place 3 on each serving plate. There should be about 2/3 cup wine syrup remaining, or add additional Riesling if needed. Bring to a simmer. Whisk in pieces of cold butter until sauce is slightly thickened.
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| Arrange 5 scallops next to pears. Drizzle with wine sauce. |
