December 15, 2020 / Recipes 2018 Côte Sud Vineyard Chardonnay paired with Crudo Scallops

Directions

• Lemon Confit: In a small saucepot, combine 2 cups water with 1 cup sugar. Bring to a boil and reduce to simmer for 5 minutes. Set simple syrup aside.
• Cut the top and bottom off the lemon. Using a sharp knife with one of the cut sides on a cutting board, cut the rind of the lemon off so there is no white pith left on the flesh.
• Using a sharp paring knife, cut each segment out from the membrane of the lemon. Cut each piece in half.
• Gently place the segments of lemon into the saucepot with the simple syrup and very lightly simmer for 5 minutes.
• Turn the burner off and let the lemons cool completely in the simple syrup.
• Garnish & Scallops: Slice the radish thinly on a mandolin. Soak in ice water.
• Slice the Scallops. Placing the scallops on their sides, carefully cut each scallop into 1/8” slices. Evenly arrange scallop slices onto plates. Feel free to be creative with the plating.
• Plating: Dress the radish with olive oil, salt, and pepper. Taste and adjust if needed. Gently tear the herb leaves into the bowl of sliced radish and mix.
• Lightly dress the top of the scallops with a little olive oil and maldon or fleur de sel salt.
• Place the “radish salad” on top of the plated scallops and finish each plate with around 6 pieces of lemon confit.