www.thesweetlifeuncorked.com - Recipe

As part of our broadcast The Sweet Llife...Uncorked offers you delicious recipes to share with family and friends. On The Elegant Beach Party Show, Scallops with Red Pepper and Ginger followed by a fresh Stacked Tomato Salad with Avocado, main entrée with an Oven-Roasted Halibut with Capers and Sun-dried Tomatoes and finish with a floffy Chocolate Pudding Cake
	Scallops with Red Pepper and Ginger
What you will need: 1 tablespoon extra virgin olive oil 12 to 16 large sea scallops Salt and freshly ground white pepper to taste 2 tablespoons unsalted butter 1-inch piece ginger, grated 1 small red onion, trimmed and thinly sliced 1 small red pepper, trimmed and thinly sliced 1 tablespoon champagne vinegar ¼ cup dry white wine 1 tablespoon chopped chives Print by Chef James Boyce Studio at Montage Resort & Spa	What you will do: Warm the olive oil in a large sauté pan over medium-high heat. While oil is heating, season scallops with salt and white pepper. Place scallops into pan and cook for 3 minutes. Add 1 tablespoon of butter, lower heat; flip scallops over and cook for 3 minutes more. Transfer the scallops to a warm plate and set aside while you finish the sauce. Do not wipe out the pan – you’ll need the cooking fats. Return the pan to medium heat and add ginger, onion and red pepper. Season with salt and pepper, and cook for a few minutes, just until onions are translucent. Pour in vinegar and scrape bottom of pan, then let it cook away. Add white wine and cook until only half of it remains; then return the scallops, along with its juices to the pan. Cook just until the scallops are warmed through. Remove from heat and swirl the remaining 1 tablespoon of butter into the sauce. Garnish top with chopped chives and serve immediately.

As part of our broadcast The Sweet Llife...Uncorked offers you
delicious recipes to share with family and friends.
On The Elegant Beach Party Show, Scallops with Red Pepper
and Ginger followed by a fresh Stacked Tomato Salad with Avocado, main entrée with an
Oven-Roasted Halibut with Capers and Sun-dried Tomatoes and finish with a floffy Chocolate Pudding Cake

Scallops with Red Pepper
and Ginger

What you will need:

1 tablespoon extra virgin olive
oil
12 to 16 large sea scallops
Salt and freshly ground white
pepper to taste
2 tablespoons unsalted butter
1-inch piece ginger, grated
1 small red onion, trimmed and
thinly sliced
1 small red pepper, trimmed and
thinly sliced
1 tablespoon champagne
vinegar
¼ cup dry white wine
1 tablespoon chopped chives

Print

by Chef James Boyce
Studio at Montage Resort & Spa

What you will do:

Warm the olive oil in a large sauté pan over medium-high heat. While oil is heating, season scallops with salt and white pepper. Place scallops into pan and cook for 3 minutes. Add 1 tablespoon of butter, lower heat; flip scallops over and cook for 3 minutes
more. Transfer the scallops to a warm plate and set aside while you finish the sauce. Do not wipe out the pan – you’ll need the cooking fats.

Return the pan to medium heat and add ginger, onion and red pepper. Season with salt and pepper, and cook for a few minutes, just until onions are translucent. Pour in vinegar and scrape bottom
of pan, then let it cook away. Add white wine and cook until only half of it remains; then return the scallops, along with its juices to the pan. Cook just until the scallops are warmed through. Remove from heat and swirl the remaining 1 tablespoon of butter into the
sauce.

Garnish top with chopped chives and serve immediately.

	Stacked Tomato Salad with Avocado
What you will need: 4 ripe tomatoes 2 shallots 1 tablespoon minced chives 2 tablespoons extra virgin olive oil 2 tablespoons minced fennel Salt and freshly ground black pepper to taste AVOCADO MASH 1 ripe avocado 1 grapefruit, sectioned 1 tablespoon lemon juice 2 teaspoons chive, chopped 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper to taste Print by Executive Chef James Boyce Studio at Montage Resort & Spa	What you need to do: Preparing the Salad Wash tomatoes and slice as thin as possible. Lay on a platter and sprinkle with shallots, chives, olive oil, fennel, salt and pepper. Allow to marinate for 30 minutes. With a fork, roughly mash the avocado and add remaining ingredients. Season to taste. Presentation For presentation, layer the tomatoes with the avocado and grapefruit mash and top with crunchy salt and mixed field greens.

Stacked Tomato Salad with Avocado

What you will need:

4 ripe tomatoes
2 shallots
1 tablespoon minced chives
2 tablespoons extra virgin
olive oil
2 tablespoons minced fennel
Salt and freshly ground black
pepper to taste
AVOCADO MASH
1 ripe avocado
1 grapefruit, sectioned
1 tablespoon lemon juice
2 teaspoons chive, chopped
2 tablespoons extra virgin
olive oil
Salt and freshly ground black
pepper to taste

by Executive Chef James Boyce
Studio at Montage Resort & Spa

What you need to do:

Preparing the Salad
Wash tomatoes and slice as thin as possible. Lay on a platter and sprinkle with shallots, chives, olive oil, fennel, salt and pepper. Allow to marinate for 30 minutes. With a fork, roughly mash the avocado and add remaining ingredients. Season to taste.

Presentation
For presentation, layer the tomatoes with the avocado and grapefruit mash and top with crunchy salt and mixed field greens.

	Oven-Roasted Halibut with Capers and Sun-dried Tomatoes
What you will need: Four 6-oz. pieces of halibut 1 tablespoon olive oil Kosher salt and freshly ground black pepper Juice of 3 lemons ½ cup green celery leaves 1/4 cup capers 1/4 cup sliced sun-dried tomatoes 3 tablespoons chopped Italian parsley Print by Executive Chef James Boyce Studio at Montage Resort & Spa	What you need to do: Preheat the oven to 450°F. Brush each piece of fish lightly with olive oil, and season both sides with salt and pepper. Place fish in a shallow baking pan and cook for 12 to 15 minutes. Remove from oven and place fish on a warm serving dish or individual plates. Add lemon juice, celery leaves, capers, sun-dried tomatoes, and half of the chopped parsley to the baking dish. Heat dish over high heat for 1 minute. Pour the mixture over the halibut. Garnish with the remaining chopped parsley. Serve immediately.

Oven-Roasted Halibut with Capers
and Sun-dried Tomatoes

What you will need:

Four 6-oz. pieces of halibut
1 tablespoon olive oil
Kosher salt and freshly
ground black pepper
Juice of 3 lemons
½ cup green celery leaves
1/4 cup capers
1/4 cup sliced sun-dried
tomatoes
3 tablespoons chopped Italian
parsley

by Executive Chef James Boyce
Studio at Montage Resort & Spa

Oven-Roasted Halibut with Capers and Sun-dried Tomatoes

What you need to do:

Preheat the oven to 450°F.
Brush each piece of fish lightly with olive oil, and season both sides with salt and pepper. Place fish in a shallow baking pan and cook for 12 to 15 minutes.

Remove from oven and place fish on a warm serving dish or individual plates. Add lemon juice, celery leaves, capers, sun-dried tomatoes, and half of the chopped parsley to the baking dish. Heat dish over high heat for 1 minute.

Pour the mixture over the halibut. Garnish with the remaining chopped parsley. Serve immediately.

	Chocolate Pudding Cake
What you will need: Preheat oven to 350 Degrees. Lightly spray a 13 x 9-inch baking pan with vegetable oil and set aside. 1 box of Devil’s Food Cake Mix 1 1/3 cups of water ½ cup of vegetable oil 3 large eggs 1 large package of instant chocolate pudding 3 cups of milk 1 teaspoon of vanilla extract Chocolate Glaze 2 ounces of semisweet chocolate, chopped or shredded 1 tablespoon of margarine ½ cup of confectioners sugar, sifted 3 tablespoons of milk Place the margarine in a saucepan over low heat. As the margarine begins to melt add the chopped or shredded semisweet chocolate and blend together until smooth. Remove the saucepan from the heat and stir in the 3 tablespoons of milk. Add the confectioners sugar and stir until smooth and creamy. Pour or spoon over cake. Best if allowed to sit undisturbed 8-10 minutes. Print	What you need to do: With an electric mixer blend the cake mix, eggs, oil and 1-1/3 cup of water together on low-speed for 1-minute. Stop the mixer and scrape down the sides and blend by hand a few strokes and then turn the mixer to medium-speed and mix for 2-minutes longer. Pour the batter into the prepared baking pan and smooth it out to fit the pan. Add the instant pudding mix to a bowl and add the 3 cups of milk and the vanilla extract. Blend together thoroughly. Spread the prepared pudding over the top of the cake batter but do not allow the pudding to touch the sides of the cake pan. Bake the pudding cake at 350 Degrees for approximately 50 minutes or so or until the cake is firm around the outer edges but gelatin like in the middle. The center of the cake should crack and separate a bit when done. Remove the pan from the oven and allow the cake to cool down on a rack before glazing or frosting.
	Chocolate Glaze
	Fluffy Topping Make a fluffy topping with 1-cup of heavy whipping cream, ¼ cup of sifted confectioners sugar and ½ teaspoon of vanilla extract. Whip the ingredients together with an electric mixer until the mixture begins to form soft peaks. Frost cake and top with finely shredded semisweet chocolate. Prepared Frosting Purchase a can of prepared frosting…place the frosting in a microwave bowl and warm on the defrost cycle for approximately 30-40 seconds. Stir the frosting and watch it closely as it melts. Frosting should be thin, but if it is not thin enough add a teaspoon of water or vegetable oil and stir vigorously.

Chocolate Pudding Cake

What you will need:

Preheat oven to 350 Degrees.
Lightly spray a 13 x 9-inch baking pan with vegetable oil and set aside.
1 box of Devil’s Food Cake Mix
1 1/3 cups of water
½ cup of vegetable oil
3 large eggs
1 large package of instant chocolate pudding
3 cups of milk
1 teaspoon of vanilla extract

Chocolate Glaze
2 ounces of semisweet chocolate, chopped or shredded
1 tablespoon of margarine
½ cup of confectioners sugar, sifted
3 tablespoons of milk
Place the margarine in a saucepan over low heat.
As the margarine begins to melt add the chopped or shredded semisweet chocolate and blend together until smooth.
Remove the saucepan from the heat and stir in the 3 tablespoons of milk.
Add the confectioners sugar and stir until smooth and creamy.
Pour or spoon over cake.
Best if allowed to sit undisturbed 8-10 minutes.

What you need to do:

With an electric mixer blend the cake mix, eggs, oil and 1-1/3 cup of water together on low-speed for 1-minute.
Stop the mixer and scrape down the sides and blend by hand a few strokes and then turn the mixer to medium-speed and mix for 2-minutes longer.
Pour the batter into the prepared baking pan and smooth it out to fit the pan.

Add the instant pudding mix to a bowl and add the 3 cups of milk and the vanilla extract.
Blend together thoroughly.

Spread the prepared pudding over the top of the cake batter but do not allow the pudding to touch the sides of the cake pan.

Bake the pudding cake at 350 Degrees for approximately 50 minutes or so or until the cake is firm around the outer edges but gelatin like in the middle. The center of the cake should crack and separate a bit when done.

Remove the pan from the oven and allow the cake to cool down on a rack before glazing or frosting.

Chocolate Glaze

Fluffy Topping
Make a fluffy topping with 1-cup of heavy whipping cream, ¼ cup of sifted confectioners sugar and ½ teaspoon of vanilla extract.
Whip the ingredients together with an electric mixer until the mixture begins to form soft peaks. Frost cake and top with finely shredded semisweet chocolate.

Prepared Frosting
Purchase a can of prepared frosting…place the frosting in a microwave bowl and warm on the defrost cycle for approximately 30-40 seconds. Stir the frosting and watch it closely as it melts. Frosting should be thin, but if it is not thin enough add a teaspoon of water or vegetable oil and stir vigorously.