Name: Dakota's Steakhouses 2023 Chardonnay: Manoir Du Capucin-Délice, Mâcon-Solutré-Pouilly, Mâconnais, Burgundy, France. Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 count large sea scallops, patted dry; 3 tbs unsalted butter; 1 tbs neutral oil (canola or grapeseed); 1 tbs fresh lemon juice; 1 tsp lemon zest; 1 tbs fresh tarragon, finely chopped; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 6 count baby fennel bulbs, trimmed and halved; 1 tbs butter; 2 tsp honey (light, floral); 1 count ripe pear, peeled and diced; 1 count green apple, peeled and diced; 60 ml dry white wine (optional, use Chardonnay if serving with the bottle); 1 tsp fresh lemon juice; 0.5 tsp sea salt; 0.25 tsp freshly ground white pepper; 2 tsp caster sugar (for tuile); 1 tsp all-purpose flour (for tuile); 1 tsp unsalted butter, melted (for tuile); 0.5 tsp lemon zest (for tuile); 30 g honeycomb (crunchy, store-bought or small shards of honeycomb candy); 60 ml extra-virgin olive oil; 1 tbs flat-leaf parsley, chopped; 1 tsp chives, finely sliced; 1 tsp tarragon, finely chopped; 0.5 tsp lemon zest (for oil); 0.25 tsp fine sea salt; 0.5 tsp crushed wet stone salt or grey sea salt (to suggest 'wet stone'); 15 g microgreens or baby herbs for garnish

Notes of sweet field flower, chamomile, elderflower, iris. Mineral on the palate with almond on the finish.

Inama Soave Classico, Veneto

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rated M shakes contain alcohol. Flavor Choices: Butterbeer: Vanilla milkshake blended with butterscotch liqueur and Baileys Irish cream. Summer Lemon: Vanilla Milkshake blended with our signature lemon curd, Titos vodka and limoncello liquor. Pina Colada: Vanilla shake blended with pineapple, creme de coconut, spiced dark rum and coconut rum.

RATED 'M' SHAKES

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Burgundian bliss: rich oily texture, orchard fruit, lemon tuile, fines herbs, honeycomb, wet stone

Pat the scallops very dry with paper towels. Remove and discard the small side muscle if present. Season both sides lightly with 3/4 tsp of the sea salt and half of the black pepper (reserve rest for other components). Let rest at room temperature for 10 minutes.

Prepare scallops

Heat a large stainless-steel or cast-iron skillet over medium-high heat until hot. Add neutral oil and 1 tbs unsalted butter. When butter foam subsides and oil shimmers, add scallops in a single layer without crowding (work in two batches if needed). Sear undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip and cook 30–60 seconds more until just opaque in the center. Transfer scallops to a warm plate and tent loosely with foil.

Sear scallops

Lower heat to medium-low. Add remaining 2 tbs butter to the skillet, swirl to melt and pick up any fond. Add lemon juice and lemon zest, stirring to combine. Remove pan from heat and stir in chopped tarragon. Season with remaining 1/4 tsp sea salt and remaining black pepper. Spoon a little warm butter over scallops before plating.

Make lemon-tarragon butter

In a medium sauté pan over medium heat, melt 1 tbs butter. Add halved baby fennel, cut side down, and cook without moving for 3–4 minutes until edges brown. Reduce heat to medium-low.

Caramelize fennel

Add diced pear and apple to the pan with fennel. Stir gently, add honey and allow to warm for 1 minute. Pour in the white wine (or 60 ml water if skipping wine) and simmer 3–4 minutes until fruit is just tender and liquid is syrupy. Stir in lemon juice, 1/2 tsp sea salt and 1/4 tsp white pepper. Keep warm.

Add fruit and deglaze

Preheat oven to 180°C (350°F). On a parchment-lined baking sheet, combine 2 tsp caster sugar, 1 tsp flour, 1 tsp melted butter and 1/2 tsp lemon zest to a loose paste. Spread very thinly (a tablespoon makes 2–3 small tuiles) into 6–8 round or oval shapes about 6 cm across. Bake for 6–8 minutes until edges are golden. Immediately lift with a spatula and drape over a rolling pin or bottle to shape, or leave flat as shards. Cool until crisp.

Make quick lemon tuile

If using store-bought honeycomb, break into small shards. If using candy, crush gently to create irregular shards about 1–2 cm. Keep dry to retain crunch.

Prepare honeycomb shards

Whisk together extra-virgin olive oil with chopped parsley, chives, tarragon, lemon zest and 1/4 tsp fine sea salt. Let sit 5 minutes for flavors to meld. Strain through a fine sieve if you prefer a clear oil, or leave unstrained for herb flecks.

Make fines herbes oil

Lightly crush the grey sea salt to create a damp, mineral-like grain. Keep a small pinch for finishing each plate to evoke the 'wet stone' note from the wine.

Prepare wet-stone salt

Warm serving plates. Using a teaspoon, smear a small streak of the fines herbes oil where the scallops will sit. Arrange 3 scallops per plate (for 4 servings) in a loose row or triangle. Spoon 2–3 tablespoons of the honey-glazed fennel and orchard compote beside or partially beneath the scallops so juices mingle with the butter.

Drizzle a little of the warm lemon-tarragon butter over the scallops. Add one crisp lemon tuile piece tucked against the scallops and scatter a few shards of honeycomb on the compote for texture and honey notes.

Finish with a few delicate microgreens, a light drizzle of the fines herbes oil around the plate, and a tiny pinch of the crushed grey sea salt to suggest the 'wet stone' minerality. Serve immediately with chilled 2023 Chardonnay: Manoir du Capucin-Délice.

large sea scallops, patted dry

unsalted butter

neutral oil (canola or grapeseed)

fresh lemon juice

lemon zest

fresh tarragon, finely chopped

sea salt

freshly ground black pepper

baby fennel bulbs, trimmed and halved

butter

honey (light, floral)

ripe pear, peeled and diced

green apple, peeled and diced

dry white wine (optional, use Chardonnay if serving with the bottle)

freshly ground white pepper

caster sugar (for tuile)

all-purpose flour (for tuile)

unsalted butter, melted (for tuile)

lemon zest (for tuile)

honeycomb (crunchy, store-bought or small shards of honeycomb candy)

extra-virgin olive oil

flat-leaf parsley, chopped

chives, finely sliced

tarragon, finely chopped

lemon zest (for oil)

fine sea salt

crushed wet stone salt or grey sea salt (to suggest 'wet stone')

microgreens or baby herbs for garnish

neutral-flavored oil (to slick plate)

2023 Chardonnay: Manoir du Capucin-Délice, Mâcon-Solutré-Pouilly, Mâconnais, Burgundy, France.

Medium body, black plum, brooding black pepper spice and an easy, mineral-laced finish

2023 Malbec: Colomé-Estate, Calchaquí Valley, Salta, Argentina.

Quality sourced from a co-op of growers; lush yet linear & fine; a fresh, complex fabric of flavor.

NV Champagne: EPC - Champagne des ÉPiCuriens-Brut, Montagne de Reims, France

Pure savory silk; dried raspberry, orange oil, shiitake mushroom, star anise, mint, leather

2022 Nebbiolo: La Spinona-Langhe, Piedmont, Italy.

Both lilac floral & black cherry rich, with notable structure and crowd-pleasing ease

2024 Pinot Noir: Flâneur Wines-Estate, Willamette Valley, Oregon.

Perfectly sweet; refreshing, with soft pomegranate flavor and delicate spice

2022 Sweet! Dornfelder: Villa Wolf by Ernst Loosen-Medium Sweet, Pflaz, Germany

Lemongrass, passionfruit, grapefruit, saffron, marzipan, smoke, petrichor... in a word: complex!

2024 Sauvignon Blanc: Domaine Gérard & Hubert Thirot-Sancerre, Loire, France.

Make 2023 Chardonnay: Manoir Du Capucin-Délice, Mâcon-Solutré-Pouilly, Mâconnais, Burgundy, France. Recipe in just 40m. Burgundian bliss: rich oily texture, orchard fruit, lemon tuile, fines herbs, honeycomb, wet stone

2023 Chardonnay: Manoir Du Capucin-délice, Mâcon-solutré-pouilly, Mâconnais, Burgundy, France. Recipe

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