Bay Scallops Recipe | Persimmon & Seared Scallop Appetizer

Name: Bay Scallops Recipe | Persimmon & Seared Scallop Appetizer
Total time: 380 min
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.

View full recipe on www.jordanwinery.com

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Dehydrator
Cast iron skillet
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Airtight container
Plastic container
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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