When prepared properly, scallops can be a heavenly, melt in your mouth seafood. And it makes for a deliciously light meal welcomed any time of year.
|It is also an ideal fish to pair with a rich and buttery Chardonnay, as the generous amount of acidity cuts through the richness of the dish and refreshes your palate for the next bite.Try using the Jackson Triggs Gold winning wine at the Ontario Wine Awards & Selection Mondailes for the perfect compliment in a buttery Beurre Blanc sauce.|
JACKSON-TRIGGS PROPRIETORS’ GRAND RESERVE CHARDONNAY 2008
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Seared Scallops with Jackson Triggs Chardonnay Beurre Blanc
4 Large Scallops, size U10
1 tbsp Olive Oil
Maldon Sea Salt
Micro Greens for Garnish
1.) Heat Pan with olive oil on medium high heat.
2.) Sear scallop on both sides, 1 minute per side or until colour develops.
3.) Season with Salt.
For the Beurre Blanc:
½ Shallot, finely diced
4 whole Peppercorns
1/8 cup Chardonnay
4 tbsp butter unsalted cubed
1.) Combine wine, shallots and peppercorns in a saucepan and reduce liquid by half.
2.) Strain shallots and peppercorns.
3.) Slowly incorporate butter into reduction by whisking in one piece at a time.
4.) Finish sauce with salt to taste.
Recipe By Great Estates of Niagara Chef, David Penny