Seared Scallops with Pinot Gris Butter Sauce
- 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)
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