After preparing our Ceviche and Halibut cheeks last week, it got me thinking about Carlsbad, California; specifically thinking about one of my favorite restaurants West Steak & Seafood. Located just off the beach, West has the most amazing steaks and a pretty good scallop appetizer. So, this week I am preparing a beautiful seared scallop appetizer that was inspired by West's and a dry aged filet mignon with sautéed mushrooms. No steakhouse dinner would be complete without a baked potato and to brighten up the plate I added some roasted vegetables.
The key to getting a perfectly cooked scallop is high heat for about 30 seconds per side. I use a cast iron skillet with a little olive oil and butter. To prepare the scallops, give them a good rinse, carefully dry them and season with kosher or sea salt. If you don't take the time to dry the scallops they can steam, resulting in a rubbery or tough texture.
For the beef filet, I often get a whole tenderloin and carve my own steaks. Once carved I place them on a rack in my refrigerator (bottom shelf), cover with cheesecloth and wait 5-7 days. The aging process removes some of the moisture and intensifies the flavors. Don't worry the steak will still be juicy.
Seared Scallops: Seared diver sea scallops over a potato pancake and finished with a leak truffle corn sauce. (Left)
Filet Mignon: Dry aged prime filet mignon with sautéed crimini mushroom; accompanied by a baked potato with all the garnishes (butter, Greek yogurt, bacon, and chives) and a roasted vegetable medley of tomatoes, red onion, and egg plant. There is a balsamic reduction drizzled over the vegetables that is excellent on the steak too. (Right)Dessert: To keep the steakhouse theme, we finished the dinner with crème brûlée garnished with fresh berries.
Beverages: We started the evening with a 2008 New Zealand Chardonnay from James Milton. This full bodied wine has just the right balance that worked well with the scallops. The main course was paired with a 2009 Siena from Ferrari-Carano of Napa. We finished the evening with a 2010 Riesling from Chateau Ste Michelle, Washington's Columbia Valley.
Wine Suggestions -
Scallops: something light, but not too crisp and acidic. The scallops are delicate and the sauce rich. Recommends: Dry sparkling wine or Chardonnay (a big buttery old school California Chardonnay would work nicely).
Steak: a medium to full bodied red with character; not too youthful or fruit forward, but something that makes you think of cooked compote fruits and a hint of tobacco would be nice. Recommends: Any big Cabernet Sauvignon or Merlot predominate wine, A California Chardonnay, or an Italian Sangiovese . Stay away for light reds and crisp whites.
Dessert: Port is always nice, but it may be too heavy for this dessert. I would go with an ice wine or late harvest Gewurztraminer or Riesling. If you can find it, a 4-5 Puttonyos Tokaji wine from Hungary would also pair nicely.
Non-alcoholic beverage choices include sparkling water, iced tea, and coffee with dessert.
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