VDLT Wine is for Sharing
Wayne Coultas, we have yet to meet you, but we already love you!! You have got it and you are sharing it. You enjoy the "Voices of the Earth" – food, wine and friends. Your bottle of Philippe Colin 2009 Chevalier-Montrachet is on its way.
See Wayne's recipe for Seared Scallops with Corn Salsa Tomatillo Sauce over Black Quinoa he enjoyed with Colin's Chassagne-Montrachet 09! We should all follow Wayne's good example.
Begin forwarded message:
From: Wayne Coultas
Subject: Want this recipe?
Date: June 29, 2012 7:14:05 PM EDT
Phillips Colin Chassagne-Montrachet 2009 continues to be my favorite white this summer. It has a wonderfully fruity nose with hints of oak. In the mouth you have the best of both worlds, bright acidity and a rich thick mouth feel, this wine must have some premier cru wine blended in with it to be this good and be regular Chassagne, a steal at $45.00.
Seared Scallops with Corn Salsa and Tomatillo Sauce over Black Quinoa.
Ingredients – for 4:
2 lbs Scallops
12 oz Black Quinoa
6 Ears of Corn
1 Red Pepper
1 Hand full Cilantro
2 Poblano Peppers
10 Medium Tomatillos
2 Vidalia Onions
1/4 cup Olive Oil
1/4 cup dry white wine/ Do not use the Chassagne that's for drinking!!!!
1/2 Teaspoon Smoked Paprika
1/2 Teaspoon Cumin
Salt & Pepper to taste.
Boil corn in salted water for 5 minutes. Optional after cooking brown on grill for extra flavor. Cut corn off the cob place in bowl. Dice up red pepper and finely dice shallot and cilantro also place in bowl, squeeze juice of 1 lemon salt and pepper to taste. Can be done one day in advance.
Cut up Poblano peppers removing the seeds and ribs unless you want a little kick also cut the Vidalia onions, do not finely chop a rough cut is perfect. Peal the papery skin off the Tomatillos and leave them whole. Toss the onion Poblano pepper and Tomatillos in olive oil on a roasting pan salt and pepper to taste. Place in a 425 degree oven for 20 to 25 minutes or just until the onions just start brown and the Tomatillos soften. Transfer to a food processor and process until smooth. Can be made a few days in advance and reheated.
Dice up 2 leeks add olive oil leeks salt and pepper to a pot over medium heat stir until just browning add 1/4 cup white wine, let reduce then add 1 cup black quinoa and 2 cups water or for extra flavor chicken stock, bring to a boil lower heat cover cook for 20 minutes then let sit for 15 minutes.
Gently toss the scallops in olive oil and sprinkle them with smoked paprika cumin salt and pepper. In a hot pan sear them 2 to 3 minutes a side being careful not to over cook.
In the center of the plate place the black quinoa surround this with the tomatillo sauce and place 3 or 4 scallops on the quinoa sprinkle the corn salsa over the plate serve immediately.
I thought the acidity in the tomatillo sauce went perfectly with the acidity in the Chassagne and the sweetness of the scallop and the corn matched perfectly with the rich body of the wine.