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Vichyssoise and hokkaido scallop ceviche webheader2014 « back to recipes

Vichyssoise Soup with Hokkaido Scallop Ceviche

Cold potato and leek soup brings a citrusy taste of the sea to your table. The smooth, subtle flavors of this recipe showcase the structure and vibrancy of Jordan Chardonnay.

Ingredients

  • 1 Tbsp butter

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 4 leeks, white and green parts only, sliced (approximately 3½ cups)

  • 1 small sweet onion, sliced

  • 3 medium Yukon gold potatoes, finely diced

  • 3 cups chicken stock (vegetable stock or water may be substituted)

  • ½ cup crème fraîche

  • ¼ cup heavy cream

  • ½ cup whole milk

  • 1 strip of lemon peel, pith removed

  • 4 sprigs of thyme

  • 1 bay leaf

  • black pepper and kosher salt to taste

For the ceviche

  • ½ pound Hokkaido sea scallops, sliced into ⅛” rounds (Dayboat or fresh scallops may be substituted)

  • 1 tsp kosher salt

  • 1 tsp sugar

  • 1 clove of garlic, crushed

  • 6 Thai basil leaves

  • 1 small slice of fresh serrano chili

  • 1 Tbsp lemon verbena, chopped

  • 2 Tbsp lemongrass, sliced

  • 1 tsp coriander, toasted and crushed

  • ¼ cup Meyer lemon juice

  • ¼ cup Jordan Extra Virgin Olive Oil

  • 1 Japanese cucumber, finely chopped

Ingredients

  • 1 Tbsp butter

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 4 leeks, white and green parts only, sliced (approximately 3½ cups)

  • 1 small sweet onion, sliced

  • 3 medium Yukon gold potatoes, finely diced

  • 3 cups chicken stock (vegetable stock or water may be substituted)

  • ½ cup crème fraîche

  • ¼ cup heavy cream

  • ½ cup whole milk

  • 1 strip of lemon peel, pith removed

  • 4 sprigs of thyme

  • 1 bay leaf

  • black pepper and kosher salt to taste

For the ceviche

  • ½ pound Hokkaido sea scallops, sliced into ⅛” rounds (Dayboat or fresh scallops may be substituted)

  • 1 tsp kosher salt

  • 1 tsp sugar

  • 1 clove of garlic, crushed

  • 6 Thai basil leaves

  • 1 small slice of fresh serrano chili

  • 1 Tbsp lemon verbena, chopped

  • 2 Tbsp lemongrass, sliced

  • 1 tsp coriander, toasted and crushed

  • ¼ cup Meyer lemon juice

  • ¼ cup Jordan Extra Virgin Olive Oil

  • 1 Japanese cucumber, finely chopped

Instructions

serves 6

To prepare the vichyssoise, melt butter in a heavy bottom pot over medium heat and add olive oil. When foaming subsides add leeks, onions and potatoes. Continue cooking, while constantly stirring, until the leeks and onions have cooked through. Add the chicken stock and bring to a simmer. Cook over medium heat until potatoes are completely cooked through. Remove pot from heat and allow the soup to cool to the touch.

Once the soup has cooled, carefully purée it in a blender or food processor. When the purée is smooth, pass it through a fine strainer into a clean pot. Add crème fraîche, heavy cream, milk, lemon peel, thyme, and bay leaf and return to a boil. Once the soup reaches a boil, remove the pot from heat and allow it to chill in an ice bath for a minimum of one hour. Strain the soup just prior to serving. 

To make the ceviche, combine scallops, salt, sugar, garlic, basil, chili, lemon verbena, lemongrass, coriander, lemon juice, and olive oil in a large non-reactive bowl and gently toss to season evenly. Chill the mixture, allowing the scallops to marinate for 20 minutes. Remove scallops from marinade and gently brush off excess ingredients. Toss marinated scallops with chopped cucumber.

To plate, fill small, chilled bowls with vichyssoise; top each with a spoonful of ceviche and garnish with edible flowers.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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