Fun with seafood
Stopped at Trout 45 on Friday for dinner fixings, ended up making the following surf 'n' surf:
Coquilles D'Angulo (infused butter and soy milk with garlic, tarragon, white pepper, and capers, brightened the sauce with a tiny bit of citric acid. Sauteed the scallops in butter, removed, and deglazed the pan with Chateau Chantal Celebrate, then addded the butter/soy milk sauce and reduced to a thin glaze. Plated the scallops with the sauce and served accompanied with the remaining Celebrate)
Sesame-Crusted Yellowtail (rubbed the yellowtail with a mixture of roquefort mustard and green peppercorns, let it marinate for about 30 minutes, then covered the outside in white pepper and black sesame seeds and pan-grilled it)
Both turned out very well, although the yellowtail was a little more done than I would have liked (was still very good, although I was hoping for something more seared than medium-rare).
Had the left-over tuna this morning as in impromptu Salade Nicoise.
Coquilles D'Angulo (infused butter and soy milk with garlic, tarragon, white pepper, and capers, brightened the sauce with a tiny bit of citric acid. Sauteed the scallops in butter, removed, and deglazed the pan with Chateau Chantal Celebrate, then addded the butter/soy milk sauce and reduced to a thin glaze. Plated the scallops with the sauce and served accompanied with the remaining Celebrate)
Sesame-Crusted Yellowtail (rubbed the yellowtail with a mixture of roquefort mustard and green peppercorns, let it marinate for about 30 minutes, then covered the outside in white pepper and black sesame seeds and pan-grilled it)
Both turned out very well, although the yellowtail was a little more done than I would have liked (was still very good, although I was hoping for something more seared than medium-rare).
Had the left-over tuna this morning as in impromptu Salade Nicoise.
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