Seared Scallops with Pinot Gris Butter Sauce
Recipe from Food & Wine

Hugh Acheson (an F&W Best New Chef 2002) of Five & Ten restaurant and Gosford Wine in Athens, Georgia, flavors shallots with butter and Pinot Gris to create a sauce for scallops: "Pinot Gris loves shellfish," he says.


Seared Scallops with Pinot Gris Butter Sauce
Quentin Bacon

not yet rated

read comments

add your rating
add a comment
Servings: 4
Prep Time: 25 mins
Total Time: 50 mins
Related Categories: European Cuisine, Fish and Seafood, Scallops, Spinach
 
savings in
change zip
 
Ingredients
  • 2  tablespoons
    pine nuts
    see savings
    On Sale
  • 4  teaspoons
    extra-virgin olive oil
    see savings
    On Sale
  • 2 
    medium shallots, minced
    see savings
    On Sale
  • 2  cups
    Pinot Gris
    see savings
    On Sale
  • 2 
    thyme sprigs
    see savings
    On Sale
  • 1  cup
    fish stock
    see savings
    On Sale
  • 1  tablespoon
    heavy cream
    see savings
    On Sale
  • 1  stick
    unsalted butter, cut into 1/2-inch pieces and chilled
    see savings
    On Sale
  • 1  tablespoon
    minced chives
    see savings
    On Sale
  •  
    Salt and ground pepper
    see savings
    On Sale
  • 1  cup
    packed baby spinach
    see savings
    On Sale
  • 1  teaspoon
    lemon juice
    see savings
    On Sale
  • 2  tablespoons
    vegetable oil
    see savings
    On Sale
  • 16 
    large sea scallops
    see savings
    On Sale
  • 1/2  teaspoon
    Aleppo pepper flakes, optional
    see savings
    On Sale
add ingredients to list

Directions
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.
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 wine 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.
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.
4.
In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.
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.
Add Your Review
Related Recipe
Pineapple and Scallop Skewers
Pineapple and Scallop Skewers

Grill skewers of fresh pineapple, rich avocado and tender scallops for a quick and easy meal that takes your taste buds to the tropics.

 Articles
Peanut Butter and Jelly Vodka, Anyone?
... chocolate. On its website, Van Gogh describes the peanut butter and jelly vodka as "our take on one... read more...
Peanut Butter: Know Your Label Lingo
...The classic PB&J, the peanut-butter cookie, and just plain heaping spoonsful--there are a million... ways to eat peanut butter. And then some. According to the National Peanut Board, Americans consume... on average more than 1.5 billion pounds of peanut butter and peanut products each year. Look at it this way... read more...
Arrabbiata Sauce, Chicken, and Mushrooms: 30-Minute Meal
...Can a pasta sauce be "angry?" Sure, but in more of a firey, spicy way. That's the thinking behind... the arrabbiata (or "angry" in Italian) sauce, a classic tomato sauce chock-full of garlic and hot peppers..., into the arrabbiata. But this recipe, for Arrabbiata Sauce with Chicken and Mushrooms, goes a little more gently... read more...
More Great Recipe Ideas from Food & Wine