|
 
Lemongrass Tzatziki
Seared
Salmon
with Lemongrass Tzatziki Tomato Salad
Shrimp
Lemongrass Tzatziki Dip
Grilled Lamb Loin Chops and Eggplant with Lemongrass Tzatziki
Stan
Frankenthaler's Pan-Seared Ponzu Scallops with Lemongrass Tzatziki-Herb
Salad
WINE NOTES
Naia Verdejo: The Rueda region produces light,
fresh and very crisp whites from the verdejo grape. Slightly herby but
full of citrus lemon peel, this is a great wine for dishes that combine
rich and light with hot and cold.
William Knuttel
Cabernet Sauvignon: Some great wine makers are
creating their own ‘retirement’ wines. Usually they are fairly
inexpensive, from more interesting regions and are crafted by legends.
Cabernet and lamb are meant to be together, especially with the dark,
smoky jammy fruit of this wine with dried currants, coffee, white pepper
and tons of blackberries.
Okouka
Junmai Namazake: This is a rice wine from Japan
-- unpasteurized and fresher. Sake is a great twist on a cocktail wine,
with fresh flavors of herbs, cherry blossoms and banana. It complements
many finger foods and dips and adds a little mystery to a gathering. |
|
Stan
Frankenthaler's Pan-Seared Ponzu Scallops with Lemongrass Tzatziki-Herb
Salad
Serves 4
-
1 ˝ pounds large dry packed
sea scallops
-
˝ cup ponzu (recipe follows
or a good store bought brand)
-
1 tablespoon cracked black
peppercorn
-
1 tablespoon canola or
vegetable oil
-
3 cups baby greens/spring mix
-
1 cup mixed herbs – parsley
leaves, chives (cut 1-inch), mint leaves, chervil sprigs
-
1 cup Lemongrass Tzatziki
-
1 cup blanched sugar snap
peas, for garnish
-
1cup cherry tomatoes, various
colors, for garnish
-
1 English cucumber, sliced
1/4-inch on the bias, for garnish
Clean and marinate the scallops by
removing the small strip of muscle that is attached to one side of the
scallop. In a bowl, combine cleaned scallops with ponzu and toss to coat.
Marinate in refrigerator for 20 minutes to an hour. Drain the scallops,
spread in a single layer, over a baking sheet. Dot the top of each scallop
with cracked peppercorns to taste. Place a large non-stick or cast iron
skillet over medium-high heat -- you may want to use two pans. Combine
salad greens and herbs and toss with about 2/3 cup of the Lemongrass
Tzatziki, reserving the rest for drizzling over the plate later. Divide
salad among 4 plates. When the sauté pan is hot add oil. Place scallops in
pan in a single layer, peppercorn-side down. Sear until a nice crust has
formed, about 1 to 2 minutes. Flip scallops and cook until firm but not
hard, about 1 to 2 minutes. Place scallops on top of herb salad and
arrange additional garnishes, if desired. Drizzle with extra Lemongrass
Tzatziki.
Ponzu Sauce:
Makes about 1 cup
Combine all ingredients and mix
well.
|
