Recipe: Pan-fried Dalmore Gran Reserva Scallops Serves 4 to 6 as an appetizer course
Ingredients For the marinade 1 medium shallot, very thinly sliced 2 tablespoons The Dalmore Gran Reserva 1 tablespoon orange marmalade 1 tablespoon fresh squeezed orange juice 1 teaspoon orange zest 1 tablespoon honey Dijon mustard 24 sea scallops (dry pack preferred)
To finish the dish 2 cups Panko bread crumbs Sea salt and fresh ground pepper, to season 1/2 cup peanut or grapeseed oil
Preparation In a medium non-reactive bowl, combine the shallot, The Dalmore, marmalade, orange juice, zest, and honey mustard. Whisk until thoroughly combined. Add the scallops and toss to coat. Cover bowl with plastic wrap and place in refrigerator. Marinate for at least 30 minutes or up to 1 hour. Remove from the refrigerator let come to room temperature, about 15 minutes.
Place the Panko bread crumbs into a shallow bowl; season with sea salt and fresh ground pepper. Remove the scallops from the marinade (allow excess liquid to drip off) and coat with seasoned Panko bread crumb.
Place the oil in a deep skillet and set over medium-high heat. When the oil is hot and shimmering, carefully place the scallops in the pan. Do not crowd; pan-fry in batches if necessary. Reduce the heat to medium and fry the scallops until deep golden brown on one side, about2 minutes. Using tongs carefully turn the scallops over and fry the other side for 1 minute more. Remove to a paper towel-lined plate to absorb any excess oil. Lightly season with additional sea salt. Serve on warmed plates and garnish with a fresh grate of orange zest.
Chef's Note: These scallops are delicious on their own or when added to a salad that is dressed with pears basted and oven-roasted with a bit of brown sugar and The Dalmore.
Recipe: The Dalmore Black Forest Ham Pâté Makes about 1-cup pâté
The caramel, chocolate and vanilla flavors of The Dalmore Gran Reserva marry with the sweetness of the Black Forest Ham. Combined with the hazelnuts and raisins, this pâté has a rich, complex flavor that is too hard to resist.
Ingredients 1 1-pound slice Black Forest Ham (from deli counter) 1/4 cup plus 1 tablespoon The Dalmore Gran Reserva, divided use 1/4 cup water 1/2 cup golden raisins 1/4 cup raw hazelnuts 1/2 cup (1 stick) butter, at room temperature 1/2 teaspoon Chocolate Salt* (optional)
*Chocolate Salt is available from The Spice and Tea Exchange. Use discount code "donna1" at checkout and receive a 10% discount on your order.
Preparation Place the ham in a deep sided skillet. Add The Dalmore Gran Reserva, water, raisins, and nuts. Bring the mixture to a boil, cover and remove from the heat. Let the ham infuse in the mixture for about 30 minutes, turning the ham once.
Spray a large (about 1 cup capacity) ramekin or pâté mold with non-stick spray.
Remove the ham from the skillet and coarsely chop. Place the chopped ham into a food processor fitted with a metal blade. Add about 1/2 of the raisins and hazelnuts, and all of the remaining liquid from the skillet. Process until well combined. Add the butter plus 1 tablespoon of The Dalmore Gran Reserva. Process until smooth. Add the remaining raisins and nuts. Pulse until well combined. Turn the pâté out into the prepared ramekin. Smooth top and refrigerate for at least 4 hours or preferably overnight to allow flavors to develop. Remove from refrigerator and unmold onto a decorative plate about 15 minutes before serving. Serve with warmed toast points or crackers.