Preparation :
Open and shell the scallops.
Leaving the nuggets of 6 scallops attached to their shells, without detaching the covering lid. Very carefully wash and rinse them repeatedly to eliminate all traces of sand. Finely slice the cèpe mushrooms. Sauté in oil. Finish off by adding a lump of the butter and the shallots.Cut the leeks into a “julienne”. Fry, salt and leave on the side for later use.



The sauce :
Reduce the shallots in the white wine and the vinegar. Add the 2 egg yolks to this reduction and beat into a “sabayon” consistency. Incorporate a trickle of water and then the butter lump by lump. Season and keep warm.
Preheat grill or griddle to high heat. Rapidly score the scallops crossways on the grill or griddle surface and sear them, without over cooking. Season the seared scallops.

To Serve: Place the shell attached to its lid on the plate. On each plate set out the 6 portions in an attractive stack of alternate slices of cèpe mushroom and scallop. Cover with the sauce. On each plate, arrange the remainder of the scallops and the cèpe mushrooms around the central piece. Scatter with the “julienne” of leeks.

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The freshness and aromatic profile of the wine go perfectly with the minerality of the Scallops. The Cèpes mushrooms bring a smooth texture that blend with the natural delicacy of the Viognier varietal. At the end of the bight, the flavors of both are paired so harmoniously that they melt in your mouth like silk surrounding a bouquet of flowers. What do you mean by bite ?

To Drink: Ibarra - Young Vineyard 2005 - Qupe Santa Ynez Valley, California