LCBO Food & Drink Winter 2017

TRENDS  BLACK MAGIC

BLACK GARLIC

Thanks to a slow process of caramelization—not fermenta- tion—black garlic has a rich umami flavour with hints of earthiness and a slight sweetness. Use the cloves anywhere you would use roasted garlic to add depth to dishes.

Scallops with Black Garlic, Aïoli & Black Lentils

2 tsp (10 mL) minced anchovy (about 4 anchovies) ¾ cup (175 mL) grape-seed or olive oil 2 tsp (10 mL) anchovy oil 2 tsp (10 mL) grated lemon zest 1 tsp (5 mL) chili flakes Salt and freshly ground pepper

The anchovy oil in this recipe comes from the tin of anchovies. It boosts the umami taste of the aïoli. Jumbo scallops are the large size, about 10 to the pound. Black lentils are also known as caviar lentils and lentils du puy. Although French in origin, they are now grown in Canada. Black garlic is avail- able at Asian stores. Serve with Charred Shallots (recipe p. 98) to enhance the flavour of the whole dish. LENTILS 4 cups (1 L) water 1 cup (250 mL) black lentils, rinsed in cold water

son with salt and pepper. The aïoli should be thick enough to coat a spoon. Reserve at room temperature until ready to use (up to 4 hours). 3 Place lentils over medium-low heat and stir in butter. Season well with salt and pepper. Heat for about 5 minutes or until hot. 4 Pat each scallop dry and season with salt and pepper. Heat a nonstick skillet over high heat. Add butter and, as it sizzles, add scal- lops. Cook 2 to 3 minutes until nicely seared. Turn scallops over and turn off heat. Let sit for 3 minutes, then remove from skillet. 5 Place a scoop of lentils on serving plates. Top with scallops and spoon aïoli over each scallop. Garnish with Charred Shallots. Serves 4 as a main course, 6 as an appetizer

SCALLOPS 12 jumbo scallops Salt and freshly ground pepper 2 tbsp (30 mL) butter Charred Shallots

½ red onion, thickly sliced 2 cloves garlic, smashed 2 slices lemon 2 tbsp (30 mL) butter Salt and freshly ground pepper BLACK GARLIC AÏOLI 2 egg yolks 2 tbsp (30 mL) chopped black garlic, about 4 cloves 1 tbsp (15 mL) lemon juice 1 tbsp (15 mL) water

1 Combine water, rinsed lentils, onions, gar- lic and lemon slices in a pot over high heat. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes, stirring half- way through, until lentils are tender but not split. Drain. Discard onion, garlic and lemon. Reserve lentils. 2 For aïoli, whisk egg yolks, black garlic, lemon juice, water and minced anchovy to- gether in a bowl. Slowly drizzle in grape-seed or olive oil while whisking to emulsify. Stir in anchovy oil, lemon zest and chili flakes. Sea-

WHAT TO SERVE Woodwork Chardonnay LCBO 428805, $17.00  Hogtown Ale LCBO 353888, 473 mL, $2.85

42  FOOD & DRI NK WINTER 2017