Pan-seared Black Cod & Flambéed Bay Scallops

Pan-seared Black Cod & Flambéed Bay Scallops
Recipe Date:
November 18, 2015
Cook Time:
Imperial (US)
  • Smoked Grapes
  • 4 cups onion husk, soaked in water
  • 1 lb red grapes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Salsify Beurre Blanc
  • 1 shallot, cut into rings
  • 1 bunch thyme
  • 1 bay leaf
  • 2 peppercorns
  • 2 cups Vina Robles Sauvignon Blanc
  • 1/2 lb butter, cut into cubes
  • 3 salsify roots, peeled, boiled and puréed
  • Pan-Seared Black Cod
  • 1 oz olive oil
  • 2 black cod filets, ½ lb each
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Cognac Flambéed Bay Scallops
  • 1 oz oil
  • 2 lbs bay scallops
  • 2 tbsps shallots, diced small
  • 1 oz cognac
  • 1 tbsp butter
  • 1 tbsp cream
  • salt and pepper to taste
  1. In the bottom layer of a steamer pot, place the soaked onion husk. Heat the pot over very low heat. Add the grapes in the top layer and cover with a lid. Let smoke for 15 minutes or until done (they should just be plump not soggy). Add salt and pepper and toss.
  2. To prepare the Salsify Beurre Blanc, place everything except the salsify and butter into a sauce pot. Reduce until the pan is almost dry. Remove from heat and incorporate the butter one cube at a time using a wisk, making sure each cube is melted before you add more. Fold in the salsify purée to the mixture. Strain and reserve for fish.
  3. Preheat oven to 350 degrees. Heat medium sauté pan over medium heat and add oil. Salt and pepper the cod. Once smoke appears from the pan, place cod presentation side down and sear until golden crust forms. Flip and place in the oven for 8 minutes or until firm and done.
  4. Preheat a medium sauté pan over high heat. Add the oil, followed by the scallops, then the shallots. Cook for about two minutes. Remove from heat and add the cognac. Place back over the fire and cook until the flame stops. Add the butter and cream. Taste and adjust seasoning using salt and pepper.
  5. To plate, place a few spoonfuls of the Salsify Beurre Blanc in the middle of a large plate. Place the scallops in the center of the Beurre Blanc. Then place the cod on top of the scallops. Finally place a pile of smoked grapes on top of the fish.
  6. Enjoy with the rest of the Sauvignon Blanc, Estate.