At the winery, the dish was served with a 2007 BlackSage Vineyard Chardonnay. This wine somehow ended up in our car! How did that happen?
At the restaurant, the chef came out and talked to us about his creation. I overheard a conversation about the sauce in the dish. I think I heard him say that it was carrots cooked in stock, pureed, strained and finished with cream. If any of you out there were at that dinner, and were part of that conversation, you can correct us now!
So on we went! It was fairly simple to put together. I have created a recipe, which I will share.
2 carrots (we used local red carrots from the City Centre Farmers Market)
3/4 cup stock (we used homemade chicken, you could use vegetable if you like)
2 oz of full fat cream (whipping)
1 small onion finely diced
1 1/2 cups arborio rice
3 - 4 cups hot chicken stock (or vegetable)
2 - 4 oz Verjus (or white wine)
1 oz canola oil
Fresh Parmesan cheese (optional)
2 large scallops per person (10/20 count)
1 good non stick pan
a smidge of canola oil
Heat the pan. Dry the scallops with a paper towel. Season with a little salt. Place the scallops in the hot pan and cook for approximately 6-9 minutes on one side. Flip over and cook for a few more minutes. The scallops should still be slightly underdone in the middle.
Voila! We were happy. The wine was excellent again.