Friday, July 17, 2020

American Bay Scallops with French Rousillon Blanc #Winophiles

Delicious tender bay scallops cooked up in a white wine herb sauce and served over pasta tossed with asparagus and tomatoes.  Paired with a French Rousillon Blanc for a perfect blending of cultures.


The French Winophiles are exploring the White Wines of Rousillon this month.....

Lynn of Savor the Harvest asked the French Winophiles to explore the White Wines of  Rousillon. You can learn more at her invitation post.

Let's see what White Rousillon wines everyone found to share this month.......

We will be talking about our findings tomorrow morning on Twitter chat at 11 AM ET.  We would love for you to join us.  You will find us by following #Winophiles.


This Bila-Haut White Blend is by Michel Chapoutier. Chapoutier is a well known wine maker it the Rhone Valley.  He is considered one of the best wine makers in France.  This wine is biodynamic and reasonably priced at less than $15 from wine.com.


I knew that I wanted to pair this wine with seafood.  I had some Bay Scallops in the freezer that I decided to cook up in an herbed wine sauce.


Our daughter, Jessica and her family were joining us for dinner. Her guy, Julien, is a vegetarian so I made up a large bowl of pasta with summer vegetables and served the scallops seperately for those who wanted to add them to their pasta.


This is a quick easy dinner and perfect paired with the Bila-Haut, both with or without the scallops.  


The wine pours a golden yellow.  It smells of fruit and hay.  It is light and crisp with hints of apple and a medium acidity that played off with the tender sweetness of the scallops.



#seafood, #scallops, #quick, #easy,
Entrees, Seafood
American
Yield: 4 servings
Author: Wendy Klik
Print
Bay Scallops in White Wine Herb Sauce

Bay Scallops in White Wine Herb Sauce

Tender Bay Scallops sauteed in butter and olive oil with garlic and finished with a splash of white wine and fresh herbs.
Prep time: 5 MCook time: 15 MTotal time: 20 M

Ingredients:

  • 1 lb. bay scallops
  • 1 shallot, cut into dice
  • 1 clove garlic, minced
  • 1 T. olive oil
  • 2 T. butter
  • 1 c. white wine
  • 3 sprigs thyme
  • salt and pepper, to taste

Instructions:

  1. Melt the butter with the olive oil over med high heat in a large skillet.  Add the shallot and garlic, cook and stir for a minute, until fragrant.  Add the scallops, cook and stir, coating with the garlic mixture.  Stir in the wine and add the thyme.  Cook until wine is reduced to a buttery sauce and scallops are cooked through.  
Calories
264.39
Fat (grams)
10.11
Sat. Fat (grams)
4.37
Carbs (grams)
9.90
Fiber (grams)
0.46
Net carbs
9.44
Sugar (grams)
1.42
Protein (grams)
23.74
Sodium (milligrams)
880.36
Cholesterol (grams)
61.76
Created using The Recipes Generator



25 comments:

  1. Looks delicious! I poured that same wine. Cheers.

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  2. I considered bay scallops for the Bila-Haut. Sounds delicious. Next time!

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  3. I’m drooling. This looks so good and I am really hungry now!!

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  4. As much as I like scallops, the vegetarian version of the dish looks wow! And I imagine the richness of both dishes was nice with the wine?!?

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  5. Chapoutier wines are always worthwhile, and so nice you figured out a way to accommodate your vegetarian family members!

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    1. I'm getting used to it now Jeff. I always try to have a vegetarian option at every gathering.

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  6. I love scallops! Did you use the Chapoutier for the sauce as well or save it for drinking only?

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    1. Oh no...I was too selfish, I saved it for drinking and used my black box Chard for cooking.

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  7. What a great way to put together a dinner for vegetarians plus! It looks delicious. I love the description "fruit and hay". I often get "hay" on wine. I don't see it often in descriptions. I wonder if it is just familiarity with the scent. Lots of summers walking hay fields and being around while it is being bailed and the slightly different smell when it is in the barn. It's a definite scent memory for me.

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  8. You had me at scallops. I love them and see how this dish would be completely delightful with this wine. A really smart and easy way to accommodate different dietary needs in one dish! YUM

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  9. This is truly the essence of summer. Absolutely love the pairing.

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  10. The food looks terrific and based on your tasting notes I'm sure it paired wonderfully with the wine!

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  11. What a beautiful summer plate! And you definitely got your hands on a delicious wine, too.

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    Replies
    1. Hi Wendy, it's Lauren. For some reason I'm showing up as "unknown." I'm trying to fix it now.

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    2. Thanks Lauren, I have been having some problems commenting on some of the blogs as well....not sure what is going on.

      Delete
  12. I'll be making this bay scallops recipe ASAP! I think I have the Bila Haut already so it's a win all around. Thank you!!

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