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There exists a dish that you could eat, die the next day, and your life would be complete. Black Bottle Postern in Bellevue, WA makes a seared, bacon wrapped scallop with crispy lemon kale that is (in fear of being dramatic) to die for. In fact, I am pretty sure it is the only reason my sister in San Diego comes to visit me in Seattle.

The other night, I decided to play around with my own version of the dish so that there were no expectations; nothing to compare it to. It is was fresh, new and most importantly, delicious. I even ate the burnt little pieces in the pan before I did dishes…

Black Sesame Crusted, Seared Scallops with a White Wine and Lemongrass Reduction Over Crispy Lemon Garlic Kale. Photos by Shanda Foisy. Please give credit when re-posting or pinning, Merci.

Crispy Lemon and Garlic Kale

1 bunch purple kale
juice of 1 large lemon
2 TBLS rice vinegar
3 cloves garlic
1 TBLS olive oil
Sea Salt and Pepper

Preheat oven to 400 degrees | Remove kale from stems, roughly chop. Combine with remaining ingredients and place on sheet pan. Crisp in preheated oven for 8-10 minutes. Remove and set aside.

Black Sesame Seared Scallops with a Lemongrass White Wine Reduction

Ingredients

Desired number of jumbo scallops
1/2 cup white wine
2 TBLS diced shallots
1 small lemon
1 TSP chili powder (or mixed Thai Spice)
1 stem lemongrass, crushed and broken into strands
2 TBLS butter
1 TBLS black sesame seeds
Pinch of Sea salt and pepper

Method

Rinse scallops and pat dry. Squirt with lemon juice then sprinkle (lightly) with salt, pepper and chili powder. Dredge in sesame seeds and set aside.

Heat butter in pan over medium high heat. Saute shallots for 2 minutes. Add scallops in pan, but do not crowd. Sear on both sides for 2 minutes each and avoid moving them around other than to flip them. During the final minute, add in the white wine and lemongrass strands. Let it reduce and coat the scallops. Remove scallops. Continue reducing sauce for another minute or two then remove from heat.

Serve scallops on top of kale and spoon sauce over. Finish with a spritz of lemon juice and garnish with lemongrass stalks.

Pair:

A California Viognier or Chein Blanc

Tips:

  • Make sure your scallops are very dry. They will sear better.
  • Try your local Asian market for all the ingredients. It will be much cheaper!
  • If you can’t come across lemongrass, or if it is too expensive in your area, don’t fret- the dish will still be great without it.