Seafood

2 cloves garlic, minced
4 Tbsp butter
3/4 C cream
1 lb bay scallops (the small ones)
1/4 C dry white wine
16 Ritz crackers
4 Tbsp grated parmigiano-reggiano

Set rack in upper 1/3 of oven and preheat to 400 degrees. Divide garlic between 4 gratin dishes. Add 1 Tbsp butter and 3 Tbsp cream to each; place in oven until butter melts. Remove from oven and add about 4 oz bay scallops and 1 Tbsp dry white wine to each dish. Spoon sauce over scallops to evenly coat. Top each dish with 4 crumbled Ritz crackers, then sprinkle with 1 Tbsp cheese. Bake until scallops are opaque, about 10 minutes. Turn oven to broil and cook until topping is lightly browned. Serves 4.

Accompany with Cooper Garrod P61 Black Widow

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1/3 c. honey

1 tsp. grated fresh ginger

2/3 c. unsweetened coconut

2/3 c. peanuts, chopped fine

1 lb. shrimp, peeled and deveined

¼ lb. prosciutto slices, cut into ½” strips

Wooden skewers

Soak skewers in water 30 minutes.  Preheat oven to 375 degrees.  Line a baking sheet with foil.  Combine honey and ginger.  In a shallow dish, combine coconut and peanuts.  Pat shrimp dry.  Drain skewers; thread shrimp onto them lengthwise, beginning at the tail and leaving skewer point just inside the shrimp end.  Brush shrimp with honey mixture, then roll in coconut mixture.  Wrap a strip of prosciutto around each shrimp to cover.  Arrange on prepared baking sheet.  Bake 6-10 minutes until shrimp are cooked through and exterior is browned.  (Alternatively, grill over indirect heat, covered.)

Accompany with Cooper-Garrod Rosé 

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1 lb. sushi-grade tuna, sliced ½” thick
½ cup diced red onion
¾ c. fresh lime juice
½ tsp. fresh ground black pepper
1 large avocado, cut into ½” dice
¼ c. chopped cilantro
Kosher salt

Place tuna in a single layer on a baking sheet; freeze 15 minutes. Meanwhile, dice the red onion. Juice 4 to 6 limes to make ¾ cup juice. Cut tuna into ½” cubes. Put them in a ceramic or glass bowl (not metal). Use a plastic (not metal) spatula/spoon for stirring. Mix in onion, lime juice, and pepper. Cover and refrigerate 1 hour, stirring every 15 to 20 minutes. The tuna changes color slightly as it “cures”. Just before serving, fold in the diced avocado and cilantro; season to taste with salt. Garnish with whole cilantro leaves. Fun served with thick Kettle-fried potato chips to scoop up the goodness!

Accompany with Cooper-Garrod Test Pilot P-61 Black Widow

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SALSA
1 ripe mango, peeled, diced into 1/4 inch chunks
1/3 c. diced red onion
1/4 tsp. red pepper flakes
2 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
Pinch of salt
In a bowl, combine ingredients, mix gently

SALMON
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
2 sprinkles paprika
2 tsp. salt
4 6-oz skinless salmon fillets

Preheat oven to 400 F. Line baking sheet with foil. Mix first 5 ingredients and brush over salmon. Transfer to baking sheet. Roast until opaque in center, about 10 minutes. Serve with salsa spooned over salmon.  Serves 4.

Pair with Cooper-Garrod Viognier

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