- 1 tablespoon butter
- 5 garlic cloves, diced
- 1 tablespoon sliced ginger
- 5 jalapeños
- ¾ cup maple syrup
- ¾ cup soy sauce
- 1 quart heavy cream
- 1 bunch basil, shredded
- 1 bunch mint, shredded
- Salt and pepper, to taste
- 2 teaspoons olive oil
- 1½ pounds day-boat sea scallops
- Juice of 1 lime
- 4 red radishes, thinly sliced
In a small pot set over medium heat, melt the butter, then add the garlic, ginger and jalapeños until soft. Add the maple syrup, soy sauce and cream. Bring the sauce to a boil, then let simmer until reduced by about one-third.
Next, pour the sauce into a blender, add the basil and mint. Purée the sauce until it’s smooth and pass through a sieve into a bowl. Place the bowl in an ice bath to preserve the color of the herbs. Season the sauce with salt and pepper.
In a large sauté pan set over high heat, add the olive oil. When the oil is heated, add the scallops. Let the scallops sear for 1 minute, then flip them over and continue to sauté until they turn golden brown. Remove from pan.
Place about ¼ cup of the sauce on each plate and top with the scallops. Squeeze the lime juice over the sliced radishes and use them to garnish the scallops. Serves 4.
“With a barrel-aged Chardonnay, you want to stay away from real spicy flavors, like smoky chilies and chipotles, but it does go with this Brazilian sauce,” says Hackett. He pairs this dish with Hanzell’s rich, elegant 2009 Chardonnay. “It’s a big hit in the restaurant.”