LCBO Food & Drink Autumn 2018

GINGER LIME BUTTER ½ cup (125 mL) unsalted butter

the first side, flip scallops over and sear 2 min- utes or until just opaque. Remove from pan and keep warm. Toss in half the leeks. Stir in any juices from scallops and the remaining butter. Cook, stirring until butter melts. Spoon leeks and sauce onto 8 plates. Place a large scallop on each plate. Top with remaining leeks and dust with parsley. Serves 8 WHAT TO SERVE Riesling, with styles from bone-dry to lusciously sweet, is the most versatile of white varieties when it comes to matching a diverse menu. In this dish the perfumed character of Tawse Quarry Road Organic Riesling VQA ( VINTAGES ESSENTIALS 198853, $24.95) lets it stand up to the ginger and lime notes in the dish. A touch of sweetness counters the heat of ginger, and enhances the natural sweetness of the scallops. Riesling lovers now have a wealth of choice with the LCBO’s online Destination Collection portfolio (see page 24). FromGermany’s Mosel region, the Von Hövel Oberemmeler QbA Feinherb 2016 ( LCBO 585629, $31.10 ) offers superb balance and delicacy.

2 tsp (10 mL) grated ginger 2 tsp (10 mL) grated lime rind Salt and pepper 8 jumbo scallops, about 10 per lb/455 g (u 10 size) 2 tbsp (30 mL) finely chopped parsley 1 Preheat oven to 400°F (200°C).

2 Halve leeks lengthwise. Cut each piece into half-moons on a bias. Toss with 2 tbsp (30 mL) oil on a baking sheet. Season with salt and freshly ground pepper, and spread in an even layer. Bake, stirring a few times, until the leeks are crispy and golden brown, but not blackened, about 20 minutes. Reserve. 3 Combine butter, ginger and lime rind in a food processor or by hand. Season well with salt and pepper and leave on the counter to remain at room temperature. 4 Heat remaining 1 tbsp (15 mL) oil with 1 tbsp (15 mL) of the lime butter in frying pan over high heat. Add scallops and sear 3 minutes on

SEARED SCALLOPS WITH GINGER , L IME & CRI SPY LEEKS

Often a first course whets the appetite for the rest of the meal, so it does not have to be large. Serve just one huge scallop per person. The lime butter can be made a few days ahead of

time and refrigerated until needed. 3 leeks, white and light green part only, about 3 cups (750 mL)

3 tbsp (45 mL) olive oil, divided Salt and freshly ground pepper

ORGANIC

OUR ORGANIC HAMS * CONTAIN: * Available in 3 different flavours

NO GMO, NO ANTIBIOTICS, NO NITRITES.

It’s written in black and white.

FOOD & DRI NK AUTUMN 2018 139 * Meets the Humane Farm Animal Care Program standards, which include nutritious diet without antibiotics, animals raised with shelter, resting areas, sufficient space and the ability to engage in natural behaviors.

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