Dish created by our Tasting Room Associate Giselle Castillo and her husband Chef Roberto Riveros.

This dish is a perfect pair for the 2023 Sanford & Benedict Chardonnay — the scallop’s sweetness pulls the wine’s citrus forward, while creamy sunchokes and beurre noisette mirror its buttery palate. Finished with sweet peas and lime zest for a crisp, acidic lift, it’s a modern and seasonal riff on classic Normandy coquilles Saint-Jacques.

Ingredients:

• 1 lb sunchokes
• 8 oz snow/sugar snap peas
• 8 oz diver scallops (10/20 count)
• 7 Tbsp butter 
• ¾ cup + 1 Tbsp heavy cream 
• ⅓ cup + 1 Tbsp water 
• Pea shoots
• Edible flowers (violas, calendula)
• Zest of 1 lime
• Olive oil
• Salt
• Freshly ground black pepper

Procedure:

1. Sunchoke Purée

• Sauté & Caramelize: Peel the sunchokes and slice them thinly. In a saucepan over medium heat, melt 80g of butter and sauté the slices for about 8 minutes. Aim for a light golden color to develop their natural nuttiness. Season lightly with salt.
• Simmer: Once caramelized, pour in the heavy cream and water. Bring to a gentle simmer and cook for approximately 20 minutes, or until the sunchokes are completely fork-tender.
• Refine: Transfer the mixture to a high-speed blender and process until smooth and silky. For a refined texture, pass the purée through a fine-mesh sieve (chinois).Finish: Return the purée to a clean saucepan over low heat. Taste and adjust the seasoning just before serving.

2. Sweet Peas

• Blanch & Shock: Blanch half of the peas in salted boiling water for 10 seconds, then immediately shock them in an ice bath. Drain and pat dry.
• Prep Raw Pods: Split the remaining raw pods lengthwise, keeping the peas attached to the shells for presentation.
• Season: Toss both the blanched peas and the split pods with a small amount of olive oil and salt.

3. Scallops

• Prep: Pat the scallops dry and season lightly with salt.
• Sear: In a very hot pan, sear the scallops in olive oil for 2 minutes per side until a golden crust forms.
• Baste: Add the remaining butter and baste the scallops continuously for 1–2 minutes until the butter toasts and develops a nutty aroma.

4. Plating

• The Base: Place a generous spoonful of sunchoke purée in the center of the plate. Use the back of the spoon to spread it into a smooth, even circle.
• The Vegetables: Scatter the blanched peas over the purée. Lean the split pea pods against each other or the purée to create height.
• The Scallops: Set the seared scallops directly onto the peas and purée, ensuring they sit level.
• The Garnish: Distribute the pea shoots and edible flowers across the top. Finish by grating fresh lime zest over the entire dish.

Suggested Pairing: 2023 Chardonnay, Sanford & Benedict

Wine Pairing Notes

Planted in 1971, Sanford & Benedict Vineyard remains one of California’s most historic sites. With its gravelly, well-drained soils and cool coastal climate, the vineyard has been celebrated as a home for Burgundian varietals. From this legendary site comes a Chardonnay reminiscent of Grand Cru Chablis, offering aromas of candied orange zest, starfruit, melon, flint, and a delicate touch of matchstick. On the palate, vibrant acidity shapes flavors of lemon zest and subtle caramel, promising both immediate elegance and graceful aging.