A light summer dish highlighting the sweetness of fresh tomatoes and the richness of scallops, it pairs perfectly with our Estate Sauvignon Blanc.
Summer Tomato Butter
10 Cherry tomatoes
1 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
2 Cloves of garlic
1 Small shallot, peeled and sliced
3 Sprigs of summer savory, stems removed (Can substitute thyme or oregano)
½ Pound cold, diced butter
¼ Cup Round Pond Estate Sauvignon Blanc
In a small sauce pot, lightly cook tomatoes with olive oil over medium heat.
Once tomatoes begin to pop, add garlic, shallot, and herbs. Cook until aromatic, 3-5 min.
Deglaze with wine and reduce mixture by half on low heat.
Increase heat to high and gradually add butter, whisking to incorporate.
Remove mixture from heat and blend with emersion blender or Vitamix.
Strain through a fine mesh sieve and enjoy!
3 ea Scallops (U14 if possible)
1 Tbsp canola oil
1 Tbsp Butter
1 tsp Fennel Pollen
Salt + Pepper to taste
1 Bunch Chives
Dry scallops and season with salt and pepper both sides.
Heat ip a stainless-steel sauté pan on high heat; once hot, add your oil
Place scallops in hot pan and sear until golden brown on first side anywhere from 2-4 minutes
Turn heat down to medium then flip scallops, add butter and season with fennel pollen.
Remove and place on paper towel to absorb excess fat and ready to serve!
Slice chive finely for garnish and top scallops with the tomato butter and chives.