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Great Wines of the North Bay

Ferrari-Carano: 2006 Tre Terre Chardonnay

April, 2009 Issue


Ferrari-Carano
In your home—a perfect pairing
 

Prosciutto Wrapped Scallops with Mango Sauce

 

3 ripe mangos
12 tbsp. unsalted butter
2 medium shallots, thinly sliced
Pinch of salt
1/3 cup Chardonnay
2/3 cup chicken broth
Juice of small lemon

Pinch each of nutmeg and cayenne
12 scallops*
6 thin slices of prosciutto
1/2 cup flour
4 tbsp. butter
2 tbsp. olive oil
Frisee and chervil sprigs

Peel two mangos and cut into 1/4 inch pieces, put in bowl, wrap and reserve in refrigerator.

Cut the third mango into coarse chunks and put in blender to make a smooth puree. In saucepan, melt 4 tbsp. butter over medium heat, add shallots and salt, and sweat shallots until soft and translucent. Add Chardonnay, stir to deglaze. Add mango puree and chicken broth, and simmer slowly until you have 1 1/2 cups.  Add 8 tbsp. of butter, a little at a time, whisking. Add lemon juice, nutmeg and cayenne.  Check seasoning.  Strain and keep warm.

Meanwhile, wrap each scallop with 1/2 slice of prosciutto, and secure with a toothpick. Dredge each in flour, shake off excess. In large sauté pan on medium heat, melt butter and oil and sauté scallops until golden brown on each side, the prosciutto will crisp.

To serve, ladle sauce in center of serving plate. Arrange scallops on each plate with fresh frisee greens and garnish with reserved diced mango and chervil sprigs. Serve at once.

*Can also substitute prawns for scallops  

Serves 4

   

   At our Winery–a perfect escape


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