Tuesday, September 20, 2011

Baked Scallops

There's nothing better than a great food and wine pairing.

You eat it and think to yourself, man this is good.

The best way to pair a food and wine is to pair the flavors. Does the wine taste earthy? Pair it with Pinot Noir.

When I went to the Star Olive Oil tasting party a few weeks ago I was blown away by how awesome all the wine tasted with each dish. The chef really knew how to pair wine with food.

Here are some other really basic examples.

Oakey butter chardonnay = buttery pasta dish, risotto, scallops in cream sauce

Citrusy sauvignon blanc = herb chicken, clams, cucumber salad

Pinot Noir = turkey, mushroom dishes, cornish game hens, lamb

This oakey and buttery Rombauer Vineyards Chardonnay goes perfectly with this Baked Scallops dish.

I hope you enjoy it!

Baked Scallops
adapted from Simply Recipes

2 lbs large scallops
1 cup white wine
6 T unsalted butter (separated 3T and 3T)
2 1/2 T flour
1 shallot finely diced
1/2 cup whole wheat Panko bread crumbs

Preheat oven to 400

1. Place scallops in a medium saute pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes.
2. Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking liquid to separate container and reserve.
3. Heat 3 Tbsp butter in the saute pan over medium heat. Add the shallots and cook until soft.
4. Slowly add the flour and cooking liquid over the butter shallot mixture, whisk vigorously. Add a little water if it's too thick.
5. Add the sauce to the scallops in the baking dish as soon as it's thick. Stir to incorporate.
6. Sprinkle bread crumbs over the scallops, dot with remaining butter. Bake in the oven until bubbly and brown, approximately 15 minutes.

Serves 6

You can find this wine and other great Chardonnay's at BevMo! And guess what? You might just find this recipe over there today. woo hoo!! LINK

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