Nestled along one of Kentucky's gloriously scenic bypasses sits a real gem in the area's wine and fine-dining industry. Jean Farris Winery & Bistro features hand-picked homemade wines and local foods, presented together to emphasize the delicious totality of the various tastes--the mission statement of owners Ben and Jeanie O'Daniel, according to its Web site.
"We offer a seasonal menu--contemporary, upscale French cuisine, with some Asian-inspired dishes as well," said Sous Chef Evan Wheat.
Menu items offered currently include a vineyard cheese board, farmhouse aged meats, ahi tuna, bone-in ribeye, lamb medallions, a pasta special, French oak roasted salmon, and more. Desserts include a chocolate fondue, profiteroles, and poached pear, among others.
"I love working with high-quality ingredients--we've created some ground-breaking dishes here, dishes that aren't offered anywhere in the country," said Wheat.
"But my favorite part is the wine."
Seared Sea Scallops, Sundried Tomato and Caper Beurre Blanc, and Mediterranean Couscous
1 c plain couscous
1 c chicken stock
1 3/4 c dry white wine, divided
1/2 c golden raisins
1/4 c green onions, sliced thin
1/4 c pine nuts, toasted
6 Tbsp. butter, divided
1 tsp. shallots, minced
1 tsp. garlic, minced
1/2 c sundried tomatoes, chopped
1 Tbsp. capers, drained and rinsed
1 lb. large sea scallops
salt & pepper
1 T olive oil
Combine chicken stock and 1/4 cup wine in a saucepan. Bring to a boil. Add raisins, 1 Tbsp. butter, and couscous. Cover and simmer 10-15 minutes or until couscous is tender. Remove from heat and fluff with a fork. Fold in green onions and pine nuts. Season to taste with salt and pepper. Cover and keep in a warm place.
Meanwhile, heat 1 Tbsp. butter over medium heat, until foam subsides. Add garlic and shallots and sautÈ--briefly, about 1-2 minutes. Add white wine, sundried tomatoes, and capers and bring to a boil. Reduce until only 2-3 tablespoons of white wine remains, and remove from heat. Whisk in remaining butter, 1-2 teaspoons at a time, not adding more butter until previous butter is nearly gone--until mixture has sauce consistency. Season to taste with salt and pepper.
While wine is reducing, heat a large sautÈ pan over high heat. Oil the pan with olive oil. Sprinkle scallops with salt and pepper and lay them in the hot oil. Cook on one side for 3-4 minutes, turn and just touch the other side of the scallop to the pan for a moment, remove scallops to a plate.
To plate, simply place a mound of couscous in the center of 4 plates. Top with scallops, divided evenly. Top scallops with sauce, garnish, and serve. Enjoy! Serves 4.