These seared diver scallops are served with parsnip rösti, melted leeks, spring mushrooms and stinging nettle pesto — pair with a nice glass of Lincourt Lindsay’s Pinot Noir.
Blend garlic and pine nuts with enough oil to cover, blend until smooth. Add nettles, parsley, cheese and slowly add oil until desired texture is reached. Season with salt & pepper and lemon juice to taste.
Heat a heavy bottom sauté pan (cast iron is best), add butter. Press parsnip mix into pan (about 1” thick), cook over medium heat for 5 min, then place pan into 400 degree oven for 10 min or until browned. Flip pan over onto a baking sheet, cut to desired shape.
In a small pot, add leeks & butter, cover and cook over low heat. Cook until leeks are tender. Add mushrooms; turn up heat to medium-high, season with salt & pepper and sauté until mushrooms are cooked through (about 3 min).
Place on a plate with flat side up, pat dry then season with salt & pepper. Heat a heavy bottom sauté pan, add 2tbsp of grape seed oil and place flat side down. Sear over high heat (about 1 min), then flip and place pan in 400 degree oven for 3 min.
Place Rosti in the center of the plate, scallops surrounding the rosti and spoon nettle pesto on top of each scallop (or underneath when plating). Time to enjoy all of your hard work with a nice glass of Lincourt 2009 Lindsay’s Pinot Noir.
Thanks to Chef Brandon Hughes — The Wine Cask