I’m back with another recipe & wine pairing from my giveaway winnings from Chien de Vin and the Wilmington Wine & Food Festival! Be sure to check out Chien de Vin and sign up for their unique & fun wine club. If you’re a local, be sure to purchase your tickets for next weekend’s festival- tickets will sell out!!
The Chinon Rosé is the wine you’ll be reaching for all spring & summer long! Pick up this spicy yet fruity Rosé full of cherry flavors with a dry finish. It’s the perfect wine to drink [with your girlfriends] al fresco by the pool, beach, on the porch or paired alongside this simple & tasty Scallops with Grapefruit Beurre Blanc recipe!
Scallops are a pricey protein and for that reason I’m sure most home cooks shy away from cooking them. Despite their elevated price tag, they are cheaper to prepare at home rather than paying for them at a restaurant. They’re incredibly easy to make and you’ll be so proud of yourself once you can execute a restaurant worthy dish for a fraction of the price! Be sure to get your scallops from a trusty fishmonger (locally we HIGHLY recommend Motts Channel Seafood) as some cheaper mass retailers & grocers have been known to pass off skate (sting ray) as scallops. Avoid purchasing your scallops from a grocery store or supermarket as they are typically injected with a solution called STP (sodium tripolyphosphate) which gives the scallops a longer shelf life, makes them rubbery and diminishes the sweet flavor; sometimes they’re labeled as “wet” scallops or may not even be labeled at all. The bottom line is to get all of your seafood from a reliable fish market to ensure freshness!
Our Scallops with Grapefruit Beurre Blanc recipe sounds fancy but I assure you it is really straightforward. Head to your local seafood market this weekend, pick up some fresh sea scallops and try your hand at this recipe! Invite some friends over and wow them with your ability to use elevated ingredients to make a delicious meal. And then of course, pour yourself a glass of Chinon Rosé to celebrate! What are your favorite food and wine pairings?!
Ingredients
- 1/2 lb fresh sea scallops
- 1 tbsp canola oil
- salt & pepper
- 1/2 cup white wine
- 1/3 cup clam juice
- 2 tbsp sliced shallot
- 2 garlic cloves
- 2/3 cup fresh grape fruit juice
- 1 tsp grape fruit zest
- 1 tsp agave nectar
- 4 tbsp cold, unsalted butter pieces
- Chives for garnish
Instructions
- Heat 1 tbsp canola oil over high heat in a non stick pan. Rinse & dry your scallops well. Season scallops with salt & pepper. Make sure oil is hot and add scallops.
- Cook scallops for 2 minutes on each side to create a nice sear. Remove scallops & set aside.
- Add the wine to deglaze the pan being sure to scrape up the browned bits.
- Stir in the clam juice, shallot, garlic, grape fruit juice, zest & agave. Bring liquid to a boil and simmer about 10 minutes until the sauce has reduced by half.
- Strain the mixture through a sieve and set saucepan over low heat and whisk in the butter pieces, 1 at a time.
- Add the scallops and their juices to the sauce and allow the scallops to warm through, about 2 minutes.
- Serve the scallops with sauce and garnish with chives.
