| Trentadue Winery
Scallop Cakes with Lime Aioli
|The Trentadue Family|
Leo and Evelyn Trentadue purchased their 208-acre Alexander Valley property in 1959 (it was originally owned by Andrew Bouton, a French botanist whose property was frequented by Luther Burbank). In 1962, the Trentadues began planting grapevines. First came Carignane, then (after some experimentation to see what grew best) Sangiovese, Petite Sirah and Merlot. Today, the winery produces several other varietals as well as ports and, yes, sparkling wine.
Bulgarian-born winemaker Miro Tcholakov says, “Our non-vintage Cuvée is made mostly from Chardonnay grapes and a small amount of Pinot Noir. Throughout the years, it became a very popular item in our tasting room—and rightfully so. It has the classic aromas and flavors of apple, pear and citrus rounded by a touch of roasted nuts and subtle minerality. The mouthfeel is refreshing with balanced acidity and a touch of sweetness on the finish. It’s a great match for a variety of foods during the holidays.”
Winery chef Allison Creager pairs it here with scallop cakes, “because the smoky flavor of the paprika and the citrus and spiciness of the aioli balances well with the crispness and acidity of the sparkling wine.”
|Scallop Cakes with Lime Aioli
|For the scallop cakes:1 tablespoon olive oil
1 cup finely chopped onion
2 pounds fresh sea scallops
1/2 cup sliced scallions
2 tablespoons chopped fresh cilantro
2 tablespoons all purpose flour
2 tablespoons smoked paprika
1 tablespoon minced peeled fresh
1 tablespoon fresh lime juice
1 large egg, beaten
2 teaspoons salt
2 teaspoons grated lime peel
3/4 teaspoon ground black pepper
Panko bread crumbs
2 tablespoons canola oil
|For lime aioli (makes 1 cup):
1 cup (packed) fresh cilantro leaves
3 tablespoons fresh lime juice
1 garlic clove, peeled
1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce
3/4 cup mayonnaise
To make the aioli (Can be made one day ahead. Cover and chill.):
Blend first five ingredients in a food processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper.
To make the cakes:
Heat olive oil in medium, nonstick skillet over medium heat. Add onion and sauté until tender. Cool. Place scallops in food processor and coarsely chop by using on/off turns. Transfer scallops to a large bowl. Stir in onion, sliced scallions, cilantro, flour, smoked paprika, ginger, lime juice, egg, salt, lime peel and pepper. Form scallop mixture into 16 1/2-inch thick patties, each about 2 inches in diameter or three 1/2-inch patties, each about 3 to 3 1/2 inches in diameter. Dredge scallop cakes in bread crumbs. Place cakes on a baking sheet. Cover and chill one hour.
Preheat oven to 450 degrees. Heat canola oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about two minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about seven to eight minutes. Top with lime aioli.
Makes 16 small hors d’oeuvres or eight large cakes.
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