Food & Drink June 15, 2011

Gifts From The Sea and River

*As Seen in Entertaining Sun Valley Style, Mandala Media 2011
Nothing exemplifies the splendors of summer more than sharing a mouthwatering meal with family and friends outdoors, under the breathtaking Idaho sky. To help make the most out of such occasions, we offer up a healthy portion of seafood-inspired dishes—gifts from the sea and the river—including selections from Idaho’s Preferred and a few sneak peeks at some recipes from the recently released cookbook, Entertaining Sun Valley Style: Behind the Scenes from the Sun Valley Center Wine Auction.




Paulette Phlipot


CIRO Restaurant & Wine Bar / Serves 4


• 1 pound fresh sushi-grade scallops
• 1 orange
• 1 lemon
• 3 limes
• ¼ cup green onions, chopped
• 2 tablespoons cilantro, chopped
• 1 ounce caviar
• salted crackers, deep-fried wontons,
sliced cucumbers or tortilla chips
• salt and pepper to taste


1. Finely dice scallops. Set aside. Zest orange, lemon and one lime with microplane into small
mixing bowl (being careful not to zest down into the rind, as this will impart a bitter flavor).
2. Add juice squeezed from all three limes. Mix in green onions and cilantro.
3. Add scallops and caviar to mixing bowl, and coat with juice mixture.
4. Add salt and pepper to taste, and set aside for 10 minutes before serving.
5. Serve a small spoonful over salted crackers, deep-fried wontons, sliced cucumbers or
tortilla chips.




Paulette Phlipot

BACON WRAPPED SCALLOPS with Citrus Gremolata*

Feast Catering / Serves 4 to 6


• 10 to 12 medium day boat scallops
• ½ pound thick-style bacon
• ½ bunch parsley, chopped
• 1 bunch spinach leaves or other leafy greens
• 3 tablespoons vegetable oil
• toothpicks
• 2 lemons, zested
• 2 limes, zested
• 2 teaspoons olive oil
• salt to taste


1. Cook bacon strips until halfway done.
2. Combine zest, parsley, olive oil and salt to taste in a small mixing bowl to make citrus gremolata. Remove adductor muscle from scallop (if still present). Tightly wrap one bacon strip around each scallop (or half a bacon strip, depending on the size of the scallop). Hold in place with small toothpick. Heat 3 tablespoons vegetable oil in large sauté pan until almost smoking. Cook each side of scallop for about 2 to 3 minutes, or until golden brown and somewhat firm.
3. Serve each scallop on a bed of greens with a dollop of gremolata. 



Bochkarev Photography

Idaho’s Preferred / Serves 4 (2 fajitas per person)


• 4 Idaho rainbow trout filets
• ½ cup fresh lime juice
• 3 tablespoons chopped cilantro
• 2 garlic cloves, minced
• ¾ teaspoon ground cumin
• ¼ cup olive oil, divided
• 1 onion, thinly sliced
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 8 (6-inch) flour tortillas
• salsa, sour cream, guacamole (optional)


1. Combine lime juice, cilantro, garlic, cumin and 2 tablespoons olive oil. Pour over trout. Cover and marinate, refrigerated, at least 30 minutes.
2. Combine onion and peppers. Sauté in 2 teaspoons oil just until tender, about 5 minutes; reserve. Remove trout from marinade; cook on lightly oiled grill or sauté until just done, about 2 minutes per side.
3. On hot griddle, heat tortillas on both sides. Remove skin from trout. Place half trout or one filet in each tortilla. Add sautéed vegetables. Serve with salsa, sour cream and guacamole if desired.



Paulette Phlipot

Feast Catering / Serves 4 to 6


• 4-6 halibut filets (8 ounces each)
• 1 garlic bulb, roasted
• 4 leeks, green stalks removed
• 2 red potatoes
• 1 cup chicken stock
• 1 cup heavy cream
• bunch parsley, chopped
• flour
• olive oil


1. Preheat oven to 350°F. Trim an 1/8-inch slice from the top of garlic bulb to just barely expose cloves inside. Place bulb on baking sheet, and drizzle liberally with olive oil. Roast for 45 to 60 minutes or until garlic is soft and caramelized. Remove from oven. Let cool to room temperature. Cut leeks in half lengthwise (white parts only). Rinse under cold running water, careful not to let the layers separate or fall apart. Cut the halved leeks lengthwise again in small, thin strips. Reserve in bowl of cold water until ready to cook, then drain and dry.
2. Preheat oven to 350°F. Peel and brunoise potatoes (first cut into julienne slices, turn a quarter turn, and dice again, producing small cubes of consistent shape and size). Soak in water to prevent browning until ready to cook. Drain potatoes and towel pat dry. Heat 3 to 4 tablespoons oil in a sauté pan. Lightly coat potatoes in flour. Fry until brown. Heat 2 to 3 tablespoons oil in an ovenproof sauté pan. Place fish in pan, presentation side down, and sear until golden brown crust forms. Flip fish, then place pan in oven. Cook for 8 to 10 minutes or until fish is firm and starting to flake. While fish is in oven, heat 4 to 6 tablespoons oil in large sauté pan. Add leeks and cook until shiny and glassy, about 3 to 4 minutes on high heat. Deglaze the pan with chicken stock and simmer for 1 minute. Add heavy cream and 6 to 8 roasted garlic cloves, roughly smashed into a paste. Cook until leeks become soft and sauce thickens. Finish with chopped parsley and salt to taste. Thin leeks out with additional stock as desired.
3. Place heaping pile of leeks in center of plate. Perch halibut on top. Garnish heavily with potato confetti, chopped parsley, or sautéed vegetable of choice (grilled asparagus, sautéed summer squash, zucchini or other).



Paulette Phlipot

Feast Catering / Serves 4


• 4 Idaho trout filets (6-8 ounces each), skin on
• mesquite grilling planks
• 4 ounces butter, softened
• ½ bunch parsley, chopped
• ½ bunch cilantro, chopped
• 1 lemon, sliced into wedges (optional)
• 4 ears sweet summer corn
• 2 teaspoons curry powder
• 1 teaspoon cumin, ground
• 3 tablespoons olive oil
• 1 tablespoon parsley, chopped
• salt and pepper to taste


1. Soak mesquite planks in water for at least 1 hour prior to grilling. Finely chop parsley and cilantro. Mix well with softened butter. Drop ball of herbed butter onto center of 6 x 9-inch piece of plastic wrap. Fold plastic over butter and form into a small cylindrical tube by twisting ends tight. Refrigerate before use.
2. Husk corn and remove silk. Cut off kernels with a sharp knife or mandoline. Mix all ingredients in a bowl. Let sit at room temperature for at least one hour before serving, allowing flavors to meld.
3. Heat grill to 400°F. Lay trout on mesquite plank, skin side down. Place on grill and close lid. Cook over medium heat for 7 to 9 minutes without disturbing or flipping fish. Remove plank when done and let cool slightly.
4. Remove fish filet and place on plate.Remove butter cylinder from plastic and slice into coin-sized pats. Place one pat on each filet. Garnish with lemon, salt and pepper to taste. Spoon curried corn salad onto plate and serve with
green salad.
This article appears in the Summer 2011 Issue of Sun Valley Magazine.