Celadon Scallops with Benessere Vineyards Pinot Grigio
If you haven’t been to Celadon to savor some of their award-winning cuisine, Chef Marco Uribe has provided a great recipe that will bring a little bit of his style to your table. This dish has previously graced their menu and will again this spring as it is a customer favorite. Citrus and seafood always go together and when the scallops are perfectly cooked, they melt in your mouth. Since they are so light and delicate, this flavor combination really complements the light, crisp taste of the 2009 Benessere Pinot Grigio. Not only is this wine used in the recipe, but the spicy, citrus notes also make for a perfect pairing. This is a refreshing dish that is perfect for the upcoming months.
Togarashi is a peppery Japanese spice mix with a hint of mandarin orange peel. Another Japanese ingredient, yuzu juice has an intense citrus flavor which balances the peppery crusted scallops. The Benessere Pinot Grigio highlights these flavors in the ginger-yuzu beurre blanc. The wine has a refreshing tartness that gives way to a tangy but delicate finish. This Pinot Grigio also lends itself to pecorino cheese, crab cakes, sautéed petrale or roasted chicken.
If you would rather experience this pairing first-hand, then visit Celadon in the historic downtown Napa Mill Complex. Their seasonally influenced menu features flavors from the Mediterranean, Asia and the Americas. Their menus consist of small and big plates and feature such variety that everyone will be able to find their perfect meal. Dine indoors in their casual dining room or outdoors on their lush courtyard. Lunch is served Monday through Friday from 11:30 a.m. to 2:30 p.m. An afternoon menu follows from 2:30 to 5 pm. during the week. Dinner is served daily from 5 to 9 p.m. through the week and until 10 p.m. on Friday and Saturday evenings. Reservations are recommended and can be made online at www.celadonnapa.com or by calling (707) 254-9690 after 2 p.m.
TOGARASHI-CRUSTED DAY BOAT SCALLOPS
with Kalijira Rice, Ginger-Yuzu Beurre Blanc
and Rainbow Carrot Salad
- 1 ½ cup Kalijira rice
- 3 cup water
- 1 teaspon salt
- 3 oz. ginger, peeled and thinly sliced
- 4 shallots, thinly sliced
- 2 Kaffir lime leaves
- ½ cup Mirin
- 2 ½ cup Benesserre Vineyards Pinot Grigio
- 3 oz. yuzu juice
- 1 ¼ lb. butter
- 2 lb. scallops
- 3 tablespoons Togarashi
- 3 tablespoons salt
- 2 bunches of Rainbow Carrots, peeled
In a saucepan over low heat, combine ginger, shallots, Kaffir lime leaves, Mirin and white wine. Reduce until almost dry, then whisk in 1 lb. butter in small pieces. Strain through a sieve. Add 2 ½ oz. yuzu juice and salt and pepper to taste.
Meanwhile, steam rice with water and salt for 12 minutes. Add ¼ cup butter to steamed rice, with pepper to taste.
Season scallops with Togarashi and pan-sear one side with a little oil for 1 minute. Place in 350˚oven for 4 minutes.
Remove scallops from oven. Using a vegetable peeler, shave carrots into a bowl, season with salt and ½ oz. yuzu juice. Drizzle ¼ cup of sauce on each plate. Place mound of rice and scallops atop sauce. Add carrot salad. Enjoy with chopsticks!
Pair with 2009 Benessere Vineyards Pinot Grigio.