Inglenook RecIpes
Inglenook Recipes
Seared Dayboat Scallops with Celery Root Purée and Celery-Citrus Salad Pair with 2009 Blancaneaux The flavors of this dish are simple and delicate, allowing the wine to be the star. Some key tasting notes of Blancaneaux include a blend of citrus, spice, honeysuckle, floral and mineral. Celery root has a complex, earthy yet gentle flavor that plays off of the delicate floral and mineral notes of the wine. The acid of the citrus vinaigrette lends some contrast and accents the spice and fruit in the wine. The scallops, being delicate and slightly sweet, are a good vehicle for the rest of the components’ flavors. This dish is designed not to overpower the wine but to gently coax out the complex character of our Rutherford terroir. —Winery Chef Alex Lovick Serves 4 INGREDIENTS: 8 Dayboat scallops (about 1 1/2 –2 ounces each) 3 Tablespoons vegetable oil for sautéing 1/2 lb peeled and 1” diced celery root (about 1 3/4 cups) 1 3/4 cups low sodium chicken broth or homemade chicken stock 3 Tablespoons extra virgin olive oil 1/2 of one medium celery root, thin julienne 1/4 of medium Asian pear, thin julienne 12+ yellow celery leaves (picked from the heart of one head of regular celery) 10–12 whole picked parsley leaves Citrus Vinaigrette to taste
Citrus Vinaigrette: 2 Tablespoons extra virgin olive oil 2 Tablespoons hazelnut oil Zest of 1/2 Meyer lemon 1 Tablespoon Meyer lemon Juice 2 teaspoons fresh orange juice 1 teaspoon mustard 1 teaspoon honey 1 teaspoon finely minced shallot Salt and pepper to taste
Preparation: Combine celery root and chicken broth in medium saucepan and cook at a low simmer until tender. Strain out celery root and reserve chicken broth. Place celery root in blender, adding enough chicken broth so the blender can get going and purée on high until smooth. With blender running, drizzle in olive oil and season to taste with salt and pepper. To make vinaigrette, whisk together lemon juice, orange juice, shallots, honey and mustard in small bowl. Continue whisking while slowly pouring in olive and hazelnut oil. Season with salt and pepper. Place julienne of celery root and Asian pear along with celery and parsley leaves in a small bowl and reserve. Place a heavy-bottomed sauté pan on high heat. Season all sides of scallops with salt and pepper. Add vegetable oil to pan and sear on high heat on one side until golden brown. Flip scallop over and cook for 1 additional minute (I like to serve my scallops medium-rare). Remove from pan and set on paper towel to drain. Dress celery root/Asian pear salad with Citrus Vinaigrette and season with salt and pepper. Plating: On warmed plate using the tip of a soup spoon, make a smear with a few tablespoons of celery root purée. Arrange two scallops on top. Bunch a small handful of salad and place along side of the scallops. Garnish with a drizzle of Citrus Vinaigrette around the plate.
Inglenook Recipes
Seared Dayboat Scallops with Celery Root Purée and Celery-Citrus Salad Pair with 2009 Blancaneaux The flavors of this dish are simple and delicate, allowing the wine to be the star. Some key tasting notes of Blancaneaux include a blend of citrus, spice, honeysuckle, floral and mineral. Celery root has a complex, earthy yet gentle flavor that plays off of the delicate floral and mineral notes of the wine. The acid of the citrus vinaigrette lends some contrast and accents the spice and fruit in the wine. The scallops, being delicate and slightly sweet, are a good vehicle for the rest of the components’ flavors. This dish is designed not to overpower the wine but to gently coax out the complex character of our Rutherford terroir. —Winery Chef Alex Lovick Serves 4 INGREDIENTS: 8 Dayboat scallops (about 1 1/2 –2 ounces each) 3 Tablespoons vegetable oil for sautéing 1/2 lb peeled and 1” diced celery root (about 1 3/4 cups) 1 3/4 cups low sodium chicken broth or homemade chicken stock 3 Tablespoons extra virgin olive oil 1/2 of one medium celery root, thin julienne 1/4 of medium Asian pear, thin julienne 12+ yellow celery leaves (picked from the heart of one head of regular celery) 10–12 whole picked parsley leaves Citrus Vinaigrette to taste
Citrus Vinaigrette: 2 Tablespoons extra virgin olive oil 2 Tablespoons hazelnut oil Zest of 1/2 Meyer lemon 1 Tablespoon Meyer lemon Juice 2 teaspoons fresh orange juice 1 teaspoon mustard 1 teaspoon honey 1 teaspoon finely minced shallot Salt and pepper to taste
Preparation: Combine celery root and chicken broth in medium saucepan and cook at a low simmer until tender. Strain out celery root and reserve chicken broth. Place celery root in blender, adding enough chicken broth so the blender can get going and purée on high until smooth. With blender running, drizzle in olive oil and season to taste with salt and pepper. To make vinaigrette, whisk together lemon juice, orange juice, shallots, honey and mustard in small bowl. Continue whisking while slowly pouring in olive and hazelnut oil. Season with salt and pepper. Place julienne of celery root and Asian pear along with celery and parsley leaves in a small bowl and reserve. Place a heavy-bottomed sauté pan on high heat. Season all sides of scallops with salt and pepper. Add vegetable oil to pan and sear on high heat on one side until golden brown. Flip scallop over and cook for 1 additional minute (I like to serve my scallops medium-rare). Remove from pan and set on paper towel to drain. Dress celery root/Asian pear salad with Citrus Vinaigrette and season with salt and pepper. Plating: On warmed plate using the tip of a soup spoon, make a smear with a few tablespoons of celery root purée. Arrange two scallops on top. Bunch a small handful of salad and place along side of the scallops. Garnish with a drizzle of Citrus Vinaigrette around the plate.
