easy scallops with Ceritas Porter Bass

Epicurean Exploits - Food and Recipes
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We are remodeling the house, and I had the kitchen torn up last night with drop cloths all over everything. I had been painting all day and was kinda beat, and didnt want to go out for dinner.

Grabbed a bag of scallops from costco, wrapped them in Prosciutto, skewered them, put a little salt and pepper, and put them on an indirect fire on the grill at 400 for about 15 minutes.

Took a head of cauliflower, sliced it about .5" thick, drizzled a bit of olive oil, and salt and peppered it. Stuck it in the oven for the same time and paired it all with 11 certias porter bass chard.

Really turned out well for very little work.

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Hard to keep hands off with these 2011 wines from Phoebe & John huh?

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Tasted with John in December and the full line up is so impressive. His Cab from Peter Martin Ray is unique and very special. Excited to be going to a Ceritas/Littorai dinner next Sunday.

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I am on that Cab for sure once released.

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Yeah Glen, I give up. I put a case away in long term and am drinking the rest. I just don’t have any older chards…2009 is my oldest besides a few I sourced from Arcadian.

Heck we are drinking one good bottle a week at a minimum…and I don’t have enough.

That’s why i posted that 2009 Arcadian is drinking ok for me considering the price. I may order a case for my house chard. I like Nikki white hill, but the wife doesn’t. She likes golden slope but the price point is too high for a daily.

The prosciutto was crispy and the scallops were tender…never tried them on the grill…will definitely do,them again.

6

what temp do you do the cauliflower steak at in the oven? I usually roast chopped cauliflower at 475.

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Best wishes on the remodel!

(Pictures?)

You motivated me to grab some scallops tonight!

I will do them exactly as you described!

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We’re headed to the Ceritas Littorai dinner on Sunday too - so see you there! Here’s what Ceritas said they were releasing in Feb:

Our Spring Release from the winery will include:
2012 Charles Heintz Vineyard Chardonnay, Sonoma Coast
2012 Pinnacle Vineyard Chardonnay, Santa Cruz Mountains
2012 Elliott Vineyard Pinot Noir, Sonoma Coast
2012 Hacienda Secoya Pinot Noir, Anderson Valley

Are the cabs on a different release schedule?

Colleen

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It is my impression they are.

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The wife corrected me just now, she said I left the cauliflower in for 25 minutes at 425

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You can add even more flavor to the scallops by using rosemary sprigs as skewers.

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Tried last night!

The hardest part was preventing the peasants from storming the “Bastille” (grill) and preventing the 15 minute instruction.

15 minutes at 400 - I was a little dubious about it, too, but perfecto!

Thanks for the recipe.

Had it with sauteed Brussels Sprouts and Artichoke Hearts plus baked potatoes.

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See you at the dinner!

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How was the dinner?

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Wines showed great. In particular the Littorai Pinots showed very wel (2011 Pivot). I thought the 11s showed better than the 12s for both producers so much so I thought I had my glasses mixed up. I think it was just time in the bottle because a recent 2011 Arnot Roberts Peter Martin Ray Pinot also showed much better than the 2012.

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Great idea! Had this tonight with a 2012 Bedrock Compagni Portis. The scallops were great, the Bedrock was good, I just wish it had a touch more acid in this paring.

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I made this again this week and noticed I cut my prosciutto in half long ways so its the width of the scallop (height)

Just FYI