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Citrus-Mint Syrup
Seafood Lumpias
Peppered Lamb Satays with Citrus-Mint Syrup
Blackened Scallops with Carrot Salad
Geoffrey Zakarian's Sea Scallop Cru with Rosemary and Honey Essence
and Sea Bean Salad
WINE NOTES
Veuve Clicquot Yellow Label Champagne: One of Ming's favorites.
Mostly pinot noir for a firm structure, rounded with small amount of
pinot meunier, along with one-third Chardonnay for elegance and
finesse. Fruit & brioche aromas with a refreshing finish. The bright
yet rounded flavors pair well with the two scallop dishes, enhancing
without competing.
D'Arenberg the Footbolt Shiraz: Spicy, ripe peppery mulberry
and blackberry fruit aromas. Rich chocolate, stewed plum and
cinnamon follow. Has an integrated oak tannin, which provides great
texture to support the plum, black currant and blackberry mid-palate
flavors. A long, velvety, fine-grained tannin finish. The spiciness
complements the peppery lamb and the spice in the lumpias.
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Geoffrey
Zakarian's Sea Scallop Cru with Rosemary and Honey Essence and Sea
Bean Salad
Serves 4
- 2 cups sea beans* (or pencil-thin asparagus
or haricot vert)
- 3 tablespoons sherry wine vinegar
- 2 tablsepoons fresh honey
- 1/2 cup grapeseed oil
- 1/4 cup Citrus-Mint Syrup
- 8 ounces fresh bay scallops or large sea
scallops, dry, not packed in water
- 2 teaspoons finely minced fresh rosemary
- Sea salt and freshly ground black pepper
Blanch sea beans in unsalted water for about 5
seconds. Remove to an ice bath and strain when completely cooled.
(If using asparagus or haricot vert, salt the water.) In a blender,
combine honey, sherry vinegar and grapeseed oil. Blend on high until
emulsion forms; mixture will look smooth and rich, like thin aioli.
Remove to a bowl and chill in fridge.
In a large bowl, combine drained sea beans and Citrus-Mint Syrup and
toss thoroughly. To serve, brush 4 plates with honey-sherry
vinaigrette and top with a line of bay scallops. (If not using bay
scallops, slice sea scallops into 1/8-inch slices and slightly
overlap on plate.) Drizzle a little honey-sherry vinaigrette over
scallops, season with salt and pepper and top with minced rosemary.
On 4 separate dishes, divide sea bean salad as a garnish.
* Sea beans are available from your fish monger.
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