DOUGH WINES FOR
SUMMER RECIPES
Created in Partnership with the James Beard Foundation
Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. Dough believes that each glass, bottle and conversation can make an impact, and become a catalyst for good.
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Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.
Fresh ingredients ... dazzling flavors
Dough Wines Ambassador and James Beard Award Finalist Nominee for Best Chef: New York State Ayesha Nurdjaja created this light and fresh dish of seared scallops with a salad of lentils & whipped tahini.
As a chef, restaurateur and advocate for a more sustainable food system, it’s an honor to join forces with Dough Wines, a brand that shares my commitment to diversity and sustainability efforts and restaurant recovery.
Dough Wine pairings
The crisp, bright flavors of Dough Chardonnay pair beautifully with this flavorful dish of seared scallops and lentils.
Scallops with Lentils & Whipped Tahini
Ingredients
Lentils
- 1/2 pound lentils
- 1 shallots minced
- 3 bay leaves
- 1 cup Dough Chardonnay
- 1/4 cup extra virgin olive oil
Lentil Salad
- 1 quart lentils (see above)
- 3 garlic cloves thinly sliced
- 1 cup zucchini cut into 1/4-in rounds
- 1 cup roasted red peppers small diced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 cup basil leaves torn
- Salt to taste
Whipped Tahini
- 1 cup tahini
- 2 cloves garlic
- 3 tablespoons lemon juice
- 2 cups ice water
- Salt, to taste
- Drizzle of extra virgin olive oil
Instructions
Lentils
- Saute shallots in olive oil until translucent.
- Add bay leaves and toast.
- Deglaze with Dough Chardonnay.
- Add lentils and mix to coat evenly.
- Cover with water and simmer until lentils are tender.
- Chill and reserve.
Lentil Salad
- Saute garlic in olive oil over low heat until very fragrant.
- Add zucchini and peppers and cook over medium heat until both vegetables are warmed through.
- Add cooked lentils and saute to warm the lentils.
- Put lentil mixture in a bowl and toss with vinegar, olive oil and basil.
Whipped Tahini
- Place tahini, garlic and lemon juice in a food processor.
- Buzz until garlic is completely incorporated.
- Begin adding the ice water slowly. The mixture will seize and look extremely thick but continue to add water until it emulsifies again and has a smooth appearance.
- Add enough water until the tahini is light and fluffy. If it doesn't hold its shape, add more tahini 1 tbsp at a time.
Scallops
- Heat a large heavy skillet over medium heat until water sizzles when dropped on pan.
- Sear scallops approx. 3 minutes each side.
To Serve
- Arrange scallops aside entil salad and a scoop of whipped tahini.