Niagara-on-the-Lake Icewine Festival

I had the pleasure of attending Niagara-on-the-Lakes Icewine Festival this weekend and praises need to be given to Vintage Hotels and Chateau Des Charmes for hosting such a wonderful weekend.  A special praise needs to be made to Queen's Landing's Executive Chef James Olberg who stunned us with his exquisite cuisines throughout the weekend.  On Friday, Chef James teased us with a Braised Pork Belly fresh pear and scallion salad, saturday morning he wowed us with a cooking demo featuring his Seared Sea Scallops with Dungeness Crab and Avocado Salad with an Icewine corn and basil coulis.  It was "finger-licking good"...so good I couldn't wait to get home and try it myself!

My favourite part is the Icewine Corn & Basil Coulis.  You can add it to so many other dishes!

Icewine Corn & Basil Coulis (Courtesy of Chef James, Queen's Landing)
Serves 4 to 6

2 pounds sea scallops, rinsed and patted dry
Coarse sea salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
3 oz cup dry white wine
2 oz CDC Icewine
1 1/2 cups corn kernels (from about 3 ears)
1/4 cup heavy cream
2 fresh basil leaves, thinly sliced
2 tablespoons chopped fresh chives

Directions:
1. Remove the muscle from each scallop and discard. Season both sides with salt and pepper.

2. Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops. Top with Crab and Avocado Salad, reserve till needed.

3. In a sauce pot add shallot and cook, stirring, until softened, about 1 minute. Add wine and Icewine reduce then add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet add butter and whish, reserve till needed.

If any of you have a chance to visit Niagara-on-the-Lake, please make sure you book brunch, lunch or dinner at the Queen's Landing and allow Chef James to cook something spectacular for you.  I'm already counting down my return...