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Seared Scallop in Chilled Cucumber "Soup"

Seared Scallop in Chilled Cucumber "Soup"

1)      2 lbs. – Diver Scallops (patted dry)
2)      2 tablespoons of butter
3)      2 tablespoons olive oil
4)      3-4 large cucumbers (peeled, seeded and chopped)
5)      1 yellow bell pepper (seeds and ribs removed, chopped)
6)      1 jalapeno pepper (seeds and ribs removed, minced)
7)      2 garlic cloves (minced with salt)
8)      ¼ teaspoon Cayenne
9)      ½ tablespoon fresh mint (chopped)
10)   ½ tablespoon fresh dill (chopped)
11)   ½ tablespoon cilantro (chopped)
12)   1.5 cups plain yogurt
13)   ½ cup sour cream
14)   2 tablespoons Charval 2013
15)   2 tablespoons extra virgin olive oil
16)   Salt and Pepper (to taste)
17)   Diced chives (as garnish)

Combine all ingredients 4-16 in a large bowl.  Allow to rest in the refrigerator for 3-6 hours.  Add all the ingredients to a food processor or blender (can be done in batches if need be).  Blend until smooth.  Put back in the refrigerator until cold.

Heat butter and olive oil (2 & 3) in a sauté pan over medium high heat.  Once almost smoking (but before butter starts to brown) add the scallops.  Cook 1-2 minutes per side until cooked (depends on size of scallop.  The sides should no longer be translucent).  Try to time to only flip once.  Season the scallops with salt and pepper (ideally Fleur de Sel).

Spoon roughly one cup of “soup” into shallow bowls.  Place 3 scallops per in the center.  Garnish with chives.  
 
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