Scallops
with Avocado Salad
Discovered by Buon’ Amici Steve and Cheryl Haymes during a cooking
cruise, this recipe is courtesy of the Holland America Line Culinary
Arts Center. Not from our family recipe file, but definitely family
approved. The salsa portion of the recipe is excellent in and of
itself, and you could transport it to other meats, when scallops are
not available. The basil and lime combination is excellent with
Bambino, and strikingly perfect with Sangiovese. Since we are so
enthusiastic about this recipe and summer is on its way, we couldn’t
wait until the next release of Sangiovese. Enjoy.
Salsa
1/4 cup finely shredded basil
2 T fresh lime juice
1 T olive oil
1 small onion, minced
1 jalapeno: halved, seeded and thinly sliced (yeah, I know, we’re
Italian; jalapenos are, well, not)
1 small garlic clove, minced
2 Haas avocados: peeled, pitted and cut into 1/2 inch dice
salt and pepper
In a large bowl, combine the basil, lime juice, olive oil, onion,
jalapeno and garlic. With a rubber spatula, gently fold in the avocados
and season with salt and pepper.
Scallops and Tomato
2 T vegetable oil
2 pounds sea scallops
1/4 c water
4 plum tomatoes cut into 1/2 inch dice
1 T balsamic vinegar
In a large skillet, heat the oil until shimmering. Season the scallops
with salt and pepper and cook over high heat until browned outside but
still rare in the center, about 2 minutes per side. Transfer the
scallops to a warmed platter.
Add the water and tomatoes to the skillet and cook over moderately high
heat, scraping up any browned bits from the bottom, until the water has
reduced to 2 T, about 2 minutes. Remove from the heat. Stir in the
balsamic vinegar and season with salt and pepper. (The tomatoes should
be softened, not mushy -c.h.)
Serving
Mound the basil mixture on a plate, top with a scoop of tomatoes, place
2 scallops on top. May serve with lime wedges. Drink with Sangiovese or
Bambino Grande.