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A Taste of provence from page 70<br />
SeAred SCAllOPS wIth<br />
SnOw PeA SPrOutS And<br />
MedIterrAneAn vInAIGrette<br />
serves 4<br />
Mediterranean Vinaigrette<br />
¼ cup (50 ml) sun-dried tomatoes, minced<br />
¼ cup (50 ml) pitted black olives, minced<br />
¼ fennel bulb, minced<br />
2 tbsp (30 ml) capers, minced<br />
½ cup (125 ml) extra virgin olive oil<br />
126 www.bcliquorstores.com<br />
126 www.bcliquorstores.com<br />
In a bowl, combine all vinaigrette ingredients and mix until well combined,<br />
then set aside.<br />
seared scallops with snow Pea sprouts<br />
¼ cup (50 ml) + 2 tbsp (30 ml) olive oil<br />
20 fresh bay scallops, muscles removed and patted dry<br />
4 cups (1 L) snow pea sprouts<br />
2 tsp (10 ml) minced garlic<br />
1 tsp (5 ml) each salt and black pepper<br />
4 tsp (20 ml) Crema di balsamico*<br />
In a frying pan on high, heat ¼ cup (50 ml) oil. Add scallops and sear for 2 minutes<br />
on each side, then immediately remove from pan and set aside. In the same pan<br />
on medium, heat another 2 tbsp (30 ml) oil. Add snow pea sprouts, garlic, salt<br />
and pepper and sauté for 3 minutes. to serve, place sprouts in center of a large<br />
serving platter and surround with scallops. drizzle vinaigrette over scallops and<br />
creatively drizzle Crema di balsamico on sides of platter.<br />
* Crema di balsamico can be found in fine food stores.<br />
PAIRs WITH<br />
POuIllY FuMÉ GAeC JeAnnOt leS rIAux<br />
France $26.96 21790<br />
nICOlAS FeuIllAtte brut rOSÉ<br />
France $69.99 80184<br />
SeAred ArCtIC ChAr,<br />
SunChOke* duO wIth AruGulA<br />
And CAPerberrY vInAIGrette<br />
serves 4<br />
Vinaigrette<br />
1 large vine-ripened tomato,<br />
finely diced<br />
13 caperberries, halved<br />
1 large shallot, finely minced<br />
freshly squeezed juice of ½ lemon<br />
¼ cup (50 ml) extra virgin olive oil<br />
salt and freshly ground black pepper, to taste<br />
Combine vinaigrette ingredients in a small bowl and whisk together to blend.<br />
Set aside.<br />
sunchoke Wedges and sunchoke Purée<br />
2 lbs (1 kg) sunchokes (1 lb for the purée, 1 lb for wedges), peeled<br />
rosemary, bay leaves and/or fresh thyme (optional)<br />
salt and freshly ground black pepper<br />
1 medium Yukon Gold potato<br />
½ lb (500 g) fresh arugula<br />
2 tbsp (30 ml) olive oil<br />
1 tsp (5 ml) minced garlic<br />
2 tbsp (30 ml) extra virgin olive oil<br />
4 (170 g) filets arctic char<br />
Preheat oven to 400 F (200 C). to make wedges, place half the sunchokes in a<br />
pot of salted water and bring to a boil. boil for about 15 minutes. drain. Cut into<br />
wedges and set aside. to make purée, place the remaining sunchokes in another<br />
pot of water. Add herbs and 1 teaspoon (5 ml) salt. bring to a boil, then reduce<br />
heat to medium-high and let simmer for 10 minutes. using a slotted spoon,<br />
remove from water to a separate bowl and cool for a few minutes, then dice. Peel<br />
and dice potato. return diced sunchokes to a new pot of salted water along with<br />
potato and bring to a boil. reduce and simmer for another 10 minutes. drain<br />
and let sit for a moment to allow some moisture to evaporate. Pass the potato<br />
and sunchokes together through a sieve. You should now have a smooth purée.
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