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 Seared scallops Australian Fusion fare from Down Under.
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Seared scallops Australian

Australia has come a long way since its cuisine shared with its British ancestors a reputation for bland, overcooked meats and vegetables. Australia now holds a place of pride on the Pacific Rim, and a delicious "fusion" of East and West meets the best and freshest local ingredients in an international culinary marriage that's second to none.

After having focused so much on French fare recently as we gear up for next week's trip to Burgundy, I was in the mood for something completely different. Spinning the culinary globe to the other side of the Earth, we went Down Under for a simple dinner inspired by a memorable meal at Lilianfels, the world-class resort in the scenic Blue Mountains west of Sydney where I participated as a judge in the Sydney International Wine Competition last October.

Like a lot of the dishes I put together on the fly when the mood strikes, this doesn't purport to be a clone of the Lilianfels original, but is an invention based on a recent review of my quick notes taken during an enjoyable dinner there last year. I think it works - the base of tender white beans and earthy arugula turns simple fresh seared scallops into a full meal.

INGREDIENTS: (Serves two)

16-ounce can (500g) cannellini beans
Salt
Black pepper
Fresh sage
12 ounces (350g) large, fresh sea scallops
2 tablespoons butter
1 or 2 cloves garlic
2 cups fresh arugula (rocket)
Balsamic vinegar

PROCEDURE:

1. Drain and rinse the beans. (If you prefer to start with dried white beans reconstituted by soaking and simmering, it's OK, but I find that quality canned beans work fine with this dish.) Put them in a saucepan with just enough water to cover, season to taste with salt, pepper and chopped fresh sage to taste. (Two or three short sprigs of sage, enough to make about a heaping teaspoon, is about right for me.) Place over medium heat and bring to a simmer.

2. When the beans are heated through, take about one-fourth of the beans and a little of the cooking liquid and mash them by hand or puree in a blender. Drain the remaining beans, stir in the bean puree, and keep warm.

3. Smash the garlic cloves and put them in a nonstick skillet with the butter, and sautee over medium-high heat until the garlic is aromatic and golden. Put in the scallops and cook just until seared on both sides but still sushi-style tender at the center. Don't overcook. Remove the scallops to a bowl and keep warm.

4. Still over medium-high heat, toss the arugula into the hot butter in the skillet and stir it just until it wilts. Discard the garlic, and divide the arugula between two warm plates. Put a portion of the sage-scented beans atop the greens, and perch a ration of the seared scallops on the beans. Decorate each plate with a swash of balsamic and serve.

WINE MATCH: This dish calls for a dry but rather full-bodied white wine; an Australian Chardonnay would make a geographically appropriate match, but any Chardonnay with good body and not-overwhelming oak, from California to Burgundy, should work fine.

PRINT OUT A COPY OF THIS RECIPE:
Want a copy that's easy to use in the kitchen? You'll find a simple, plain-text version of these recipes, suitable for printing, online at
http://www.wineloverspage.com/wineadvisor1/print040520.html

DISCUSS COOKING IN OUR ONLINE FORUM:
If you have questions, comments or ideas to share about this recipe or food and cookery in general, you're welcome to drop by our Food Lovers' Discussion Group, where I've posted this article as a new topic, "FoodLetter: Seared scallops Australian,"
http://www.myspeakerscorner.com/forum/index.phtml?fn=2&tid=51064&mid=432587

Click the REPLY button on the forum page to post a comment or response. (If your E-mail software broke this long link in half, take care to paste it all back into one line before you enter it in your Web browser.)


Admin Note: FoodLetter on vacation next week

As I mentioned above, we're off to France, spending the weekend in Paris followed by a week touring Burgundy and Champagne. Because of this travel schedule, The 30 Second Wine Advisor's Wednesday and Friday editions will take a brief vacation next week, as will the Thursday Wine Advisor FoodLetter.

I'll make every effort to post periodic trip reports, tasting notes and photos on WineLoversPage.com, and encourage you to check our Front Page frequently if you would like to follow along. We'll resume the regular publication schedule at the first of June, and the FoodLetter will return to your mailbox on June 3.


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Last Week's FoodLetter and Archives

Last week's Wine Advisor Foodletter: Fricot de canard (May 13)
http://www.wineloverspage.com/wineadvisor1/tsfl040513.phtml

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This is The 30 Second Wine Advisor's weekly FoodLetter. To subscribe or unsubscribe, change your E-mail address, or for any other administrative matters, please use the individualized hotlink found at the end of your E-mail edition. If this is not practical, contact me by E-mail at wine@wineloverspage.com, including the exact E-mail address that you used when you subscribed, so I can find your record.

Thursday, May 20, 2004
Copyright 2004 by Robin Garr. All rights reserved.

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