Pan Roasted Day Boat Scallops with J. Lohr Estates Bay Mist Riesling Red Pepper Jam and Crispy Pancetta Rounds

recipe courtesy of Chef Anthony Trobiano, Chef at Surfs Out, Kismet, New York

Serves 4

  • 12 large day boat scallops
  • Salt and white pepper to taste
  • 2 Tbsp olive oil

Preheat oven to 425°. Pat scallops dry and season with salt and pepper. Heat 2 Tbsp of olive oil in a heavy, ovenproof skillet and add scallops. Sear both sides and then cook in hot oven for 4 minutes.

Red Pepper Jam

  • 4 red peppers, julienned
  • 2 Tbsp onions, chopped
  • 2 Tbsp olive oil
  • 2 tsp thyme, chopped
  • 1 cup J. Lohr Estates Bay Mist Riesling
  • ¼ cup white balsamic vinegar
  • 2 tsp Dijon mustard
  • 2 Tbsp sugar
  • 2 Tbsp olive oil
  • dash nutmeg
  • 2 tsp honey
  • salt and white pepper

In a medium sauté pan, sauté peppers and onion in the oil until very soft, about 20 minutes. Add the remaining ingredients, cook over medium heat until almost all the liquid is reduced. Season with salt and pepper.

Pancetta Rounds

  • 4 slices pancetta, thinly sliced

In a medium sauté pan, sauté peppers and onion in the oil until very soft, about 20 minutes. Add the remaining ingredients, cook over medium heat until almost all the liquid is reduced. Season with salt and pepper.

To Serve

Remove scallops from oven and divide between four soup plates. Place a quarter of the jam in the center of the scallops and top with a pancetta round poking out of the jam. Serve with a chilled glass of J. Lohr Estates Bay Mist White Riesling.