JWM - Volume 3, Issue 2 - (Page 67)

Seared ScallopS with cauliflower puree, lime and radiSh This restaurant-style dish is easy to recreate at home and features sustainable sea scallops, found either diver-caught or farmed worldwide. The important thing is to get a good sear on the scallops to create a golden crust that yields to the succulent sweet meat inside. | ServeS 6 1 head cauliflower, trimmed and cut into small pieces Sea salt and freshly ground pepper 4 tablespoons unsalted butter 3/4 cup warm milk 1 tablespoon extra-virgin olive oil ½ pounds dry-packed diver-caught sea scallops 1 2 radishes, thinly sliced and cut into matchsticks ½ green apple, thinly sliced and cut into matchsticks Zest and juice of 1 lime combine cauliflower and 4 cups salted water in a medium pot. Bring to a boil over medium-high heat; cover and simmer until fork-tender; 20 to 25 minutes. drain and puree cauliflower in a food processor with 3 tablespoons butter and milk until smooth. Season; set aside to keep warm. pat scallops dry on both sides and season well with salt and pepper. Melt remaining butter and oil in a medium skillet over medium-high heat. Cook scallops without moving until the bottoms are golden, 2 minutes. Flip and cook until medium-rare, 1 to 2 minutes more. Transfer to a plate. remove pan from the heat; add remaining lime juice and zest to the pan and swirl to bring together with cooking juices. place a dollop of cauliflower puree on the center of 6 small plates; top each with 2 scallops, radish and apple matchsticks and drizzle cooking juices over the top. Serve warm. Recipe by Sarah Copeland, edibleliving.com. For this recipe and others, visit facebook.com/jwmarriott O nce, pairing wine with fish meant one thing: white. Enter the new guard—new rules, and a new ethos, led by winemakers like Jon Priest, winemaker for Etude Wines in Carneros, Napa Valley, whose Pinot Gris, Chardonnay, Pinot Noir and Rose of Pinot Noir are all certified sustainable by organizations like Sustainable Winegrowing Practices and Fish Friendly Farming. “We’re in the watershed of the San Francisco Bay, we’re not too far away from the estuary filter between the land and the sea. As farmers, we do affect the land. We want to minimize run off, soil erosion, all the things that infiltrate into the bay and subsequently into the ocean,” Jon says. “It’s hard to think about the ocean and the fish swimming in it when we’re up looking at a vine, but what we do here really does affect things downstream.” Here are his simple rules of thumb when pairing wine with fish and seafood: seafood so they can reward these businesses with their food dollars and be confident that the big issues are largely taken care of by watchdog organizations.” trenor says, in regards to the efforts of the dozen of conservation organizations aimed at protecting the seas. Fish2Fork, an online guidebook, helps with the consumer end. it rates restaurants in five countries—Belgium, France, Spain, the U.K. and the U.S.—on their seafood sustainability. it has rated 107 in the U.S., 581 in the U.K., 112 in France. it’s difficult to keep current on a topic as dynamic and massive as sustainable seafood. But we can try. organizations like monterey Bay Seafood watch and the marine Stewardship council offer online resources and guides for what’s fair game for lean, flaky fiSh: When pairing with these kind of fish, consider the succulence of the flesh. Citrus leaning white wines have that nice acidity, vibrancy and a sense of minerality that enhance the flakiness. Try Pinot Gris. fatty fiSh: Arctic char and salmon that have a rich flesh play well with the earthiness and spice of Pinot Noir. The subtle tannins and range of flavors complement the fattiness of the fish. ShellfiSh: Starting on one end of the spectrum, oysters have the taste of the sea, a distinct minerality. Pair with a crisp Pinot Gris, Sauvignon Blanc or Chablis that lifts that up with their quiet enhancing qualities. At the other end of the spectrum, abalone have depth and meatiness. Choose a wine with a little more body and range of flavor like a Chardonnay. Shellfish like shrimp and lobster are well matched to a succulent Rosé, which has the acidity and floral aromas of white wine, but the richness of red berry fruit like a red. — S.C. on any given day. Perhaps most importantly, we can rearrange our expectations. we can’t expect to eat salmon wherever we go. we must eat King George whiting in the hands of chef Ben Shewry in attica, australia, order arctic char with trumpet mushrooms and Peas at rick moonen’s Seafood in Las Vegas and line-caught wild cornish sea bass with salsify and lemon caper butter at catch in London. we must be nimble, willing to change and to sometimes pass on the fish and chips, and opt for the mushrooms shepherd’s pie instead. Does that mean no more fashionable species? No more tuna, ever? “Eat it once a year. celebrate it. open a bottle of wine. Light a candle and enjoy the privilege that eating represents,” Seaver says. [ for continuously updated information on our passions of art, food, wine and well-being, viSiT uS aT FACEBook.Com/JWmARRIoTT J WM MAGAZINE 67 j w m a r r i o t t. c o m http://www.edibleliving.com http://www.facebook.com/jwmarriott http://www.FACEBook.Com/JWmARRIoTT http://www.JWMARRIOTT.COM

Table of Contents for the Digital Edition of JWM - Volume 3, Issue 2

JWM - Spring 2013
Table of Contents
JW Experts
Contributors
Editor’s Letter
Distinctive Products, People, Ideas & Style
A Quiet Place
Say “Aaah”
Everything Old Is New Again
Art Happenings
The Portal
Rediscovering Cusco
Go Fish
Class Act
JW Experience
My Passion

JWM - Volume 3, Issue 2