FOOD: Wine Country

SAUTEED SEA SCALLOPS WITH WARM TOMATO & APPLEWOOD SMOKED BACON CHUTNEY & SAFFRON AND PEPPER ORZO
Servings: 6

Ingredients:
2 1/4 lbs. Sea Scallops (approximately 5 pieces per serving)
12 oz. Tomato-Bacon Chutney (recipe to follow)
1 1/2 Cups Saffron Orzo (recipe to follow)
1 1/4 lbs. Pea Sprouts
6TBLS. Enoki Mushrooms - julienned
6TBLS. Red Bell Pepper - julienned
3/8 Cup Olive Oil
2 TBLS. Sherry-Thyme Vinaigrette (recipe to follow)
2 TBLS. Basil Oil (recipe to follow)

Method:
Heat saute pan. Season scallops with salt and pepper and saute until done. Heat saute pan, add olive oil and red peppers and saute until they just begin to wilt. Add pea sprouts and mushrooms. Season to taste with salt and pepper. Place a mound of saffron orzo in the middle of the plate. Lean scallops against tomato chutney. Top orzo with wilted sprouts. Dot basil oil between the scallops. Garnish with pea sprouts and enoki mushroooms.

WARM TOMATO- APPLEWOOD SMOKED BACON CHUTNEY
Servings: 6

Ingredients:
3/4 Cup Bacon - thick slices, cut into batonettes
3/4 Cup Onion - finely diced
3 Cups Tomatoes - peeled and diced
2 1/4 Tbls. Sherry Vinegar
1 Pinch Sugar
Salt and Pepper to taste

Method:
Heat pan and render fat from bacon (bacon should be crisp). Add onions and cook until caramelized. Deglaze pan with sherry vinegar. Add tomatoes and cover. Cook over medium heat for 20 minutes. Season with sugar, salt and pepper.

SHERRY-THYME VINAIGRETTE
Servings: 6

Ingredients:
1/3 Cup Sherry Vinegar
1 3/4 tsp. Shallots - finely diced
1 tsp. Dijon Mustard
3/4 Cup Olive Oil
1 tsp. Turbinado Sugar
Salt and Pepper - to taste

Method:
Place mustard in a bowl and whisk in sherry vinegar. Slowly whisk in olive oil. Add shallots, sugar and Thyme. Seasons to taste with Salt and Pepper.

SAFFRON ORZO
Servings: 6

Ingredients:
3/4 lb. Orzo
1/3 oz. Saffron Salt
3/4 Cup Shallots - finely diced
1 tsp. Garlic - pureed
3/4 Cup Red Bell Pepper - finely diced
3/4 Cup Parmesan Cheese - Grated
Salt and Pepper to taste

Method:
Bring pot of water to a boil. Add saffron. Heavily season with salt and simmer 10 minutes. Add orzo and cook until tender. Shock and cool. Saute shallots in a hot pan. Add garlic until aromatic. Add bell pepper and cook until tender. Add orzo and parmesan cheese. Heat until warm. Season to taste with salt and pepper.

BASIL OIL
Servings: 6

Ingredients:
1 1/4 bunches Basil
1/3 bunch Parsley
2 1/2 oz. Spinach
3/4 Cup Olive Oil
Salt and Pepper - to taste

Method:
Blanch basil, parsley and spinach in boiling water. Chill quickly in ice water. Drain and squeeze out the excess water. Place the greens in a blender and add the oil. Puree until smooth and the oil is a vivid green. Season to taste with salt and pepper. Let sit overnight then strain through a coffee filter the next day.

When using, do not use the brown liquid at the bottom of the container. It must be decanted off. The easiest way to do this once the oil has solidified, is to invert the oil chunk onto a sheet pan and scrape off the excess brown. The water will run off too. Save the solid oil only.