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Milwaukee's Daily Magazine for Sunday, Nov. 23, 2014

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The straw-colored 2011 Cloudy Bay Sauvignon Blanc.
The straw-colored 2011 Cloudy Bay Sauvignon Blanc.

A great picnic food and wine pair

I come from a long line of picnickers and though we don't eat al fresco on a blanket as much these days, the weather is warming and the urge is returning.

New Zealand Chef Martin Bosley has a great summer picnic dish with scallops, cauliflower and fava beans that I wanted to share here, especially as it pairs nicely with a wine I recently tasted.

The straw-colored 2011 Cloudy Bay Sauvignon Blanc – like the chef, it's from New Zealand – has a great nose and is full of ripe citrus and has a nice freshness and a crisp finish. It will really satisfy on a warm day and will juice up a picnic with this...

Scallop Carpaccio, Cauliflower Puree and Fava Bean Pea Salad
(serves 4)

Fava Bean and Pea Salad

  • 1 cup fava beans
  • ½ cup fresh peas, cooked
  • 1 red chili, seeded and chopped
  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar

Cook the fava beans in boiling salted water until tender, about 4 minutes. Drain and rinse them under cold, running water. Pop the larger beans from their skins and set all the beans to one side. In a small bowl whisk the sherry vinegar with the olive oil to make the dressing. Mix through the broad beans along with the peas and chili, gently toss together in the dressing and taste for salt and pepper.

Cauliflower Puree

  • 1 head cauliflower, roughly chopped
  • 2 bay leaves
  • 2 ½ cups milk
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper

In a saucepan, place the cauliflower, bay leaves and enough milk to cover. Bring to a simmer and cook for 30 minutes until the cauliflower is tender. Strain the cauliflower reserving the milk but discarding the bay leaves. Put the cauliflower into a food processor and blend until smooth, adding the butter and just enough milk to make a velvety puree. Season lightly.

Scallops

  • 24 scallops
  • 1 tablespoon salmon caviar
  • 4 sprigs dill
  • Stalks of mint

Thinly slice the scallops and place in a circle in the center of the plate. Put a tablespoon of cauliflower puree in the center of the circle and top with the salad. Garnish each slice of scallop with the caviar, and garnish the salad with the dill and mint sprigs.

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