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.......

• Wendy from A Day in the Life on the Farm pairs American Bay Scallops with French Roussillon Blanc.
• Cindy at Grape Experiences shares A Perfect Al Fresco Lunch in Roussillon: Domaine d’Aussières Chardonnay 2018 and Creamy Crab Quiche.
• Jeff from Food Wine Click! presents Banyuls Pet-Nat with Treats à La Buvette.
• Allison and Chris from ADVineTURES discuss Domaine Lafage Cuvée Centenaire: The Essence of Rousillon.
• Melanie at Wining With Mel tells us about her Adventures in Roussillon White Wines.
• Linda from My Full Wine Glass explains A Roussillon Blanc Turns My Thoughts Toward Chicken.
• Gwendolyn at Wine Predator give us Testimony to Potential: Chapoutier’s Bila-Haut Cotes du Roussillon Blanc Paired with Halibut.
• Robin at Crushed Grape Chronicles talks about Snow Capped Pyrenees to the Mediterranean Sea – Exploring the Stunning and Diverse Roussillon Wine Region.
• Cathie from Side Hustle Wino shares Why You Will Love the White Wines of Roussillon.
• Lauren at The Swirling Dervish tells us about Biodynamics and the Butterfly Effect: A Labor of Love in Roussillon.
• Camilla of Culinary Adventures with Camilla offers A Summer Pairing: Salade Niçoise + Bila-Haut Côtes du Roussillon Blanc 2017.
• Susannah from Avvinare pours Muscat de Rivesaltes – A Marvel from Roussillon.
• Katrina from Corkscrew Concierge hosts An Exploration of Roussillon White Wines.
• Terri at Our Good Life writes about Summer Love and White Wines from Roussillon.
• Payal at Keep the Peas whips up Northern Thai Food and a Roussillon Muscat.
• Nicole at Somm's Table is having Fun with Ramen & Saint-Roch Cotes du Roussillon Vieilles Vignes Blanc.
• And host Lynn of Savor the Harvest offers Distinctive Roussillon White Wines for your Buy List.

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

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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

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