Icewine Scallop Ceviche Verjus Pickled Summer Vegetables

Ingredients

2 Diver Scallops 4 tbsp Peller Estates Vidal Icewine Half tsp crushed pink peppercorns 2 sprig tarragon Half vanilla pod 3 tbsp cabernet franc verjus Half bay leaf Half tsp white peppercorns

4 spear asparagus (green)-blanched 4 spear asparagus (white)-blanched 2 teardrop tomato (red) halved-blanched 2 teardrop tomato (yellow) halved-blanched 1 yellow patty pan squash (quartered)-blanched picked chervil fleur de sel

Method
Reduce Icewine by half.  While still warm pour over the pink peppercorns, 1 sprig of tarragon and the vanilla pod.  Set aside and allow to cool. Place 2 tbsp verjus, bay leaf, remaining sprig of tarragon, and white peppercorns in a pot and boil. Once boiled pour over vegetables. Season with fleur de sel and set aside to cool. Slice the scallops in half and cover with the flavoured Icewine, and remaining 1 tbsp of verjus. Season with fleur de sel and let stand for 10 minutes. Strain the pickled vegetables (removing the bay leaf and peppercorns). Toss with some chervil and place in the center of the plate. Place the scallop Ceviche on top of the vegetables and pour the flavoured icewine overtop. Serve immediately

Recipe makes 4 portions

Jason Parsons
Executive Chef / Peller Estates Winery Restaurant