Cooking with scallops is easy and great for light summer meals, especially when paired alongside our 2015 Carr Pinot Gris. Enjoy this meal throughout the season! Another great way to try this recipe? Try grilling the scallops instead of searing them.
with Pinot Gris Butter Sauce
- 2 tbsp. pine nuts
- 4 tsp. extra-virgin olive oil
- 2 medium shallots, minced
- 2 c. Carr Pinot Gris
- 2 thyme sprigs
- 1 c. fish stock
- 1 tbsp. heavy cream
- 1 stick unsalted butter, cubed
- 1 tbsp. minced chives
- Salt and pepper
- 1 c. baby spinach, packed
- 1 tsp. lemon juice
- 2 tbsp. vegetable oil
- 16 large sea scallops
- ½ tsp. Aleppo pepper flakes
1. Toss the pine nuts in a skillet over moderate heat for 2 minutes. Transfer to a plate and let cool. Lightly crush the nuts.
2. In a medium saucepan, heat 1 tsp. of olive oil. Add the shallots and cook over moderate heat for 4 minutes. Add the Pinot Gris and thyme and boil until reduced to ¼ cup, about 15 minutes. Add the stock and boil again until reduced to ¼ cup, about 9 minutes longer. Add the cream, bring to a boil, and remove from the heat.
3. Strain the wine sauce into a clean saucepan. Whisk in the butter until the sauce is thickened and smooth. Set the pan over low heat as necessary to help melt the butter. Stir in the chives and season with salt and pepper. Remove from the heat.
4. In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.
5. In the skillet, heat the vegetable oil. Season the scallops with salt and pepper, add to the skillet, and cook over high heat for 2 minutes per side. Transfer the scallops and spinach to plates. Pour sauce over scallops and garnish with the pine nuts and pepper flakes.
recipe adapted from Food and Wine