Nantucket Bay Scallops, Sunchoke, Vegetable Stock, Butter, Spinach, Salt, Pepper
How We Got Here:
The scallops are overnighted from Nantucket and are available two months out of the year. These are hand harvested and represent some of the best scallops in the world. The sunchoke puree started with fresh sunchokes that boil in a lamb stock. We then remove the sunchokes and reserve the liquid for the puree. Next we season with turmeric, salt, and lemon juice and puree in a vita mix. We use the boiling liquid to help smooth our the puree. All the remaining ingredients are carefully prepped and packaged ready for you, the @Home Chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: Trimbach Pinot Gris Reserve 2014 (Total Wine $27.00)
Now this just feels like a warm winter meal. Root vegetables under Bay Scallops makes us want to put on a sweater, light a fire and enjoy the meal. There are numerous wine pairings that work with this dish. Let’s try a Pinot Gris from Alsace. It will provide the rounded palate we need for the scallops yet still have the body to handle the vegetables. We don’t want to overwhelm the scallops but still need a hint of herbaceous to marry with the root veggies. Specifically, we suggest the Trimbach Pinot Gris Reserve, 2014 (Total Wine $27). We all know about France’s history with great wines and the ancient Greek colonies on the coast of France started making wines 2,500 years ago. This particular wine shows apricot, plum and lemon with the strong acidity with a medium body and a hint of savory to match the vegetables.