Poached scallops marinated in beet juice, and plated with a swirl of sweet beet puree, Riesling Gelée and a garnish of micro beet tops.
Poach the scallops in a sealed bag with salt and beet juice in a 123°F degrees water bath for 35 minutes.
For the beet puree, boil a large beet until very soft and place in a blender, with salt and sugar to taste, and blend until smooth.
For the gelée, bring one pint of Riesling to a boil and add two sheets of bloomed gelatin.
Lay out in a flat container in the refrigerator until set.
Chop until very shiny.
Plate and serve.
Gosling’s Wine of the Week
CHATEAU STE MICHELLE EROICA RIESLING
Gosling’s have chosen Chateau Ste Michelle Eroica Riesling to compliment Chef Michael’s beet poached scallops.
This wine exudes mandarin peel with white peach aromas and flavours with subtle mineral notes.
It has scents of lime and lemon revealing a mineral spice straight to the finish.
It’s produced in the Columbia and Yakima Valley regions in Washington State and the wine bottle has a cork closure.
The retail price is $28.75 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on July 9, 2013
