Pairing this scallop dish with Sauvignon Blanc creates a harmonious marriage between the wine's vibrant acidity and the richness of the dish, offering a delightful culinary experience.
• 1.5 pounds fresh scallops
• 2 tablespoons + 5 teaspoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 2 shallots, minced
• ½ cup Seven Hills Sauvignon Blanc
• 1 tablespoon lemon juice + 2 lemons, cut into wedges
• 2 tablespoons heavy cream
• 2 tablespoons chives, finely chopped
• Mixed microgreen salad
Season scallops with 1 teaspoon diamond kosher salt.
Preheat large skillet on stovetop over medium-high heat. Add 2 tablespoons butter and 1 tablespoon olive oil to the hot pan. Add scallops into the pan. (You’ll need to do the scallops in 2-3 batches to avoid over-crowding). Sear for 1.5 minutes per side. Feel free to baste scallops with the brown butter as you’re cooking them. Remove scallops from pan and set aside. Tent with foil to keep warm while you make your sauce.
Turn stovetop flame to medium and add shallots to the skillet. Sauté shallots for a few minutes until translucent and starting to turn golden. Add lemon juice and wine to the skillet, bring to a simmer and scrape sides of pan to deglaze. When the liquid has almost fully evaporated, turn flame to low and add 1 teaspoon of butter to the pan, whisking as you go to emulsify. After each nub of butter has emulsified, add another teaspoon butter, continuing to whisk, then another. Finally whisk in heavy cream. Drizzle sauce over scallops and serve right away.
Serve scallops with lemon wedges and chives with a fresh microgreen/shallot salad on the side. Pair this recipe with our Sauvignon Blanc. Recipe serves 4.
