A Perfect Match for our Wines

Second Course

Sautéed Panko Crusted Scallops

Minted Spring Rolls

Grilled Lemon Relish

Sautéed Panko Crusted Scallops:
(Serves 4)

8 jumbo scallops (as fresh as possible)
1 cup of Panko bread crumbs
Salt and pepper
1 tablespoon olive oil
1 tablespoon butter

Wash scallops in cold running water quickly and transfer to paper towel and pat-dry, leaving a bit of moisture for the next step. Place Panko crumbs into a plastic bag with salt and pepper, shake. Add scallops to the bag and shake until covered (the bit of water remaining on the scallops will allow the crumbs to adhere). Heat the oil and butter until butter is brown and there is a nutty aroma. Cook scallops 1.5 - 2 minutes per side. Place one scallop per plate along with one minted spring roll cut in half on the diagonal, and a dollop of the grilled lemon relish. Sprinkle with cut chives and tomato concasse (finely diced tomato) and serve.

Minted Spring Rolls:
(Serves 4)

1 leeks (white part only), julienne
3 carrots, julienne
2 celery stalks, julienne
1/4 bulb fennel, julienne
2 Japanese eggplants, julienne
1 tablespoons chopped basil leaves
4 tablespoon chopped mint leaves
1 tablespoon chopped cilantro leaves
3.5 oz bag of enoki mushrooms
2 tablespoons grated ginger pulp
hot chili pepper flakes to taste
3 tablespoon olive oil
Lemon juice to taste
Salt and pepper
8 spring roll wrappers (sold in the refrigerated section of the produce aisle)

Combine vegetables; blanch in salted boiling water until tender. Once the vegetables are cool, add basil, mint, cilantro, ginger, mushrooms, hot chili pepper flakes, oil, lemon juice, salt and pepper. Arrange mixture on spring-roll wrappers that have been slightly moistened with water and roll up the wrappers, tucking in the ends and place side by side in steamer basket or large colander. Place 2 inches of water in the bottom of a steamer or large saucepan and set over medium-high heat. Set the steamer basket (or colander) over simmering water, cover, and steam until the wrappers are translucent, about 5 minutes. Serve warm or keep in the refrigerator to serve cold.

Grilled Lemon Relish:
(Many servings, can be stored for 3 weeks in the refrigerator)

3 lemons, sliced in 1/8 inch slices with the seeds removed
2 tablespoons honey
2 tablespoons olive oil
Salt and pepper
Marinate the slices of lemons in honey, oil, and salt and pepper
Grill lemons slices over a flame until some of the sugar has caramelized. Set aside on a rack until cool.

In a saucepan, sauté the following until onions are translucent and nearly the liquid has evaporated.
2 Maui onions (or other sweet onions), finely chopped
2 cloves garlic, finely minced
Lemon juice to taste
Honey to taste
Salt and pepper

Remove the rind from ½ of the grilled lemons and add to the onion mixture. Check for salt, sweet, sour balance. Use the remaining grilled lemons with rind as a garnish.