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Developed by New Zealand-born Chef Matt Lambert.
1 hour | Serves: 4
This dish has a few layers of flavours which embody summer. Grilled scallops have that char/smoky taste that you MUST HAVE during summer - meaning get outside and grill! If you want to avoid mosquitos, they can also be pan roasted. There is Nobilo Icon Marlborough Sauvignon Blanc used in the golden raisin relish, and it pairs perfectly with the sweet and acidic notes of the relish when enjoyed by the glass. The relish has depth, heat, and sweetness. It's an excellent condiment to keep in your fridge. If stored correctly, it can last for months and goes great with many other proteins, including pork. The cauliflower brings in that earthy tone. Preparation is simple and the plating is elegant but homely.
Chef's Tip: The scallops should come cleaned from the fish market, but they may still have a small muscle that is of a whiter color attached - it's very chewy and should be discarded. Simply peel it off (should be very easy) and you are ready to go.