Bay Scallops Recipe | Persimmon & Seared Scallop Appetizer

Name: Bay Scallops Recipe | Persimmon & Seared Scallop Appetizer
Ingredients: 2 Tbsp crème fraîche; 1 ounce Jordan Chef’s Reserve Caviar; 1 dehydrated Hachiya persimmon skin strip (approximately 4-inches); 2 Tbsp unseasoned rice wine vinegar; 1 tsp Meyer lemon zest; 1 sprig lemon verbena; ½ pound bay scallops (large scallops chopped into smaller pieces may be substituted); 1 tsp sugar; 2 tsp kosher salt; 1 tsp clarified butter

www.jordanwinery.com

The creamy texture of the seared scallop and the acidity of the pickled persimmon in this bay scallops appetizer recipe perfectly pairs with Jordan Chardonnay.

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Ingredients

2 Tbsp crème fraîche
1 ounce Jordan Chef’s Reserve Caviar
1 dehydrated Hachiya persimmon skin strip (approximately 4-inches)
2 Tbsp unseasoned rice wine vinegar
1 tsp Meyer lemon zest
1 sprig lemon verbena
½ pound bay scallops (large scallops chopped into smaller pieces may be substituted)
1 tsp sugar
2 tsp kosher salt
1 tsp clarified butter