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Wine Spots Monterey Chardonnay

Scallops and Shallots

Wine Spots Monterey Chardonnay makes an excellent wine and food pairing for this recipe.

Serves 6-8

30 large scallops (if frozen, defrost according to package directions) 
4 Tbsp butter 
1/4 cup shallots, thinly sliced 
1 1/2 cup fruity white wine like Verdejo or Prosecco 
1 cup heavy whipping cream 
2 Tbsp flat leaf parsley, chopped

Clean and thoroughly dry the scallops, trimming away the hard muscle. If they are frozen, defrost and rinse them before drying them.

Melt 2 tablespoons of butter in a large skillet. Sauté shallots on medium-low heat until they begin to caramelize. Remove shallots and set aside.

Add 2 tablespoons butter to pan, melt raise heat to medium-high. Cook the scallops for no more than 3 minutes, turning once during cooking time. Remove scallops and set aside.

Add the shallots back to the pan with the wine. Simmer the wine until reduced by half, about 7 minutes. Whisk in the cream and simmer sauce for 6 minutes on med-low heat. Return scallops to heat quickly, careful to not overcook. Put scallops and sauce in a serving dish. Sprinkle with parsley and serve.

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