On one hand, the last thing I want to do in this heat is turn on the stove. But on the other hand, when I think of summer, I think of seafood and a white wine that will cool me off. So I risked the heat stroke in the kitchen, turned on the stove to cook up a delicious meal and paired it with a chilly white wine. It is a meal that I am sure I will never forget!
I chose to pair my dish with our 2015 Chardonnay. It is barrel fermented in French oak for 4 months. On the nose we get fresh coconut, papaya and lemon grass. On the palate, pineapple, caramel green apple, and a finish of lemon and pineapple. It is one of our recent releases so stop by and pick up a bottle for yourself!
One of my favorite seafood dishes is fresh, locally caught scallops.
I had to think long and hard before I realized that a summery flavor of lemon would pair best with the scallops and the Chardonnay. I looked for a recipe that called for a white wine that I could cook with, would pair well with the dish, and more importantly, drink with the meal so none of it would go to waste! That brought me to a lemon orzo to compliment the scallops. The lemon sauce from the orzo pairs well with the citrus (acid) notes of the Chardonnay, plus the sauce has the Chardonnay in it so you can’t go wrong. The richness of the scallop pairs beautifully with the mid palate of the wine. Our Chardonnay is medium bodied, and therefore it allows the flavors from the scallops and wine to play back and forth with each other. I got the recipe from MyRecipes.com. Try it out for yourself! P.S. it was delicious!!
Here’s the recipe:
- Cooking spray
- 1/2 cup prechopped onion
- 1 cup uncooked orzo (rice-shaped pasta)
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup dry white wine such as our 2015 Chardonnay
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 1 1/2 pounds sea scallops
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.
Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.