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Old York Cellars

Seared Scallops with Pinot Gris Butter Sauce

Seared Scallops with Pinot Gris Butter Sauce
Recipe Date:
October 1, 2020
Serving Size:
4
Cook Time:
00:25:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 2 tbsps Pine nuts
  • 4 tsps Extra Virgin Olive Oil
  • 2 Medium shallots, minced
  • 2 cups Old York Cellars Pinot Gris
  • 2 Thyme sprigs
  • 1 cup Fish stock
  • 1 tbsp Heavy cream
  • 1 Stick unsalted butter, cut into 1/2-inch pieces and chilled
  • 1 tbsp Minced chives
  • Salt and ground pepper
  • 1 cup Packed cup of baby spinach
  • 1 tsp Lemon juice
  • 2 tbsps Vegetable oil
  • 16 Large sea scallops
  • 1/2 tsp Aleppo pepper flakes (optional)
Directions

Step 1    In a skillet, toast the pine nuts over moderate heat until golden, 2 minutes; transfer to a plate and let cool. Lightly crush the nuts.

Step 2    In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallots and cook over moderate heat, stirring, until browned, 4 minutes. Add the Old York Cellars Pinot Gris and thyme; boil until reduced to 1/4 cup, 15 minutes. Add the stock and boil until reduced to 1/4 cup, 9 minutes longer. Add the cream, bring to a boil and remove from the heat.

Step 3    Strain the wine sauce into a clean saucepan. Whisk in the butter, 4 pieces at a time, 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.

Step 4    In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.

Step 5    In the skillet, heat the vegetable oil. Season the scallops with salt and pepper, add to the skillet and cook over high heat, turning once, until browned but barely cooked through, 2 minutes per side. Transfer the scallops and spinach to plates. Garnish with the pine nuts and pepper flakes. Gently reheat the sauce, spoon on top and serve.

Cheers & Enjoy with a glass of Old York Cellars Pinot Gris