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Scallops

Mindy's Scallops with Albariño Sauce

Recipe by Mindy Oliver

Wine Pairing: 2018 Albariño

1 1/2 lbs sea scallops
3 tbsp olive oil
1 cup Albariño, or other dry white wine
2 garlic cloves, finely chopped
1/2 tsp dried or a few sprigs fresh oregano
sea salt and freshly ground black pepper to taste

Season scallops with salt and pepper. Place in a large zipper lock or vacuum seal bag with olive oil and cook in a Sous Vide bath of 124 degrees Fahrenheit for 30 minutes. Remove scallops from bag, reserving the scallop broth for the sauce. Add olive oil to a cast iron or other sturdy pan over medium-high heat. Add the scallops to the pan and sear just under one minute per side. Remove scallops from pan. Add the wine to the pan and let simmer for about one minute. This will deglaze the pan. Be sure to scrape up all the brown bits to incorporate into the sauce. Add the broth from the bag and cook an additional minute. Add the garlic and oregano and cook in the sauce for one minute. Serve the scallops with the sauce over rice or pasta and a glass of Croma Vera Albariño!

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