Scallops with Almonds, Curry & Red Wine Reduction

By danyell923

Cline Vineyard, Sonoma, CA
Ancient Vines Carignane Pairing Recipe

Ingredients

• 12 Dry or diver sea scallops
• 1 clove peeled garlic
• salt and pepper
• Juice of one lemon
• 2 cups blanched almonds
• 3/4 cup extra virgin olive oil
• 1 bunch flat leaf parsley
• bread crumbs (approx 1 cup)
• Curry Oil
• 1/2 Tbsp yellow curry powder
• 1 cup grape seed oil
• Red Wine Reduction
• 3 cups red wine
• 1/4 cup raw sugar

Preparation

Step 1

In a food processor combine nuts, parsley and garlic. Blend until coarse ground. Add lemon juice. Slowly add in olive oil and puree to loose pest consistency. Remove mixture and place in clean mixing bowl. Slowly stir in bread crumbs to lightly bind mixture. Season with salt; set aside. May be made up to 2 days in advance and stored in refrigerator. Bring to room temperature before serving.

Curry Oil

Combine curry powder and oil in small saucepan. Heat on low until aroma from curry develops.


Red Wine Reduction

Place wine and sugar in a small saucepan and reduce until light syrup consistency



Sear scallops in a hot pan with a little oil until golden brown. Season with salt and pepper. Flip and repeat. When scallops are just warmed through remove from heat. Place almond romesco in the middle of plate, top with scallops, drizzle with a little curry oil and red wine reduction around scallops.