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Seared Maine Scallops with Wood Roasted Vegetables & Marjoram Dressing

Paired with Allagash White

The Kitchen Café
1039 Pearl Street
Boulder CO 80302
Chef Dakota Soifer


For 4 apps

  • 12 Maine Scallops
  • 3 carrots
  • 2 parsnips
  • 1 rutabaga
  • 1 winter squash (acorn or a small butternut)
  • Olive oil
  • Salt & pepper
  • 1 shallot
  • 3 tablespoons champagne vinegar
  • 3 tablespoons olive oil
  • 12 sprigs of marjoram
  • 2 cloves of garlic
  • Olive oil
  • Salt & Pepper


Fire up your wood oven or set your standard oven to high (500f)

Vinaigrette - Finely mince the shallot and pour the vinegar over them. Wait 5 – 10 minutes then add the olive oil.

Dressing – Mash the garlic into a smooth paste with a mortar and pestle. Pick the leaves of marjoram off the stalks and mash with the garlic. Add olive oil until the consistency is like a thick dressing, season with salt & pepper.

Veggies - Peel and chop your veggies keeping them separate. Toss them in a little olive oil, salt and pepper and lay tem out on a baking tray. Roast the vegetables (careful: as each vegetable has a different cooking time) until just soft.

Scallops - Season the scallops with salt & pepper. Heat a large frying pan on high with just enough olive oil to coat the bottom until it stats to smoke. Add the scallops & sear until the have a nice caramel crisp, flip them and do the same to the other side.

Finish – Toss the warm roasted veggies all together with a spoon full or two of the vinaigrette. Spread them out on four warm plates, place 3 scallops on the bed of veggies and drizzle the marjoram dressing.

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