Pan-Seared Scallops are an easy to make dish, which is made even more delicious with a herb brown butter sauce infused with Chardonnay. Disclosure: This post is sponsored by Woodbridge by Robert Mondavi Wines. As always, all opinions are my own. Please enjoy wine responsibly.
Spring & Summer: The Season for Scallops and Chardonnay
The scallop season has just begun, so now is a great time to get some of these delicious bites from the sea. Spring is also a perfect time to enjoy white wines, and these pan-seared scallops include a delicious Chardonnay from Woodbridge Wines by Robert Mondavi. These California wines are characterized by zesty fruit flavours, and lovely smooth finishes; perfect compliments to food. The Chardonnay that I chose for this Pan Seared Scallop recipe has an aroma of green apple and a floral undertone, with a rich oak finish, perfect for scallops.
Look for this Chardonnay from Woodbridge Wines by Robert Mondavi, in the California section of your liquor store. Or try one of their other whites, a crisp and refreshing Pinot Grigio, light and versatile White Zinfandel, or a crisp, bright, Sauvignon Blanc. Try them all to find your favourite. Visit Woodbridgewines.com for more info, recipes, and serving tips. I especially love the super useful Food & Wine Pairing App. It’s a perfect resource for wine and food pairings. You’ll also find other great recipes, by visiting their Woodbridgewines.com.
Scallops are a favourite treat from the sea for us. They are succulent, sweet and meaty morsels that don’t need a lot of dressing up. These bivalve mollusks live in shallow ocean waters throughout the world. Unlike other mollusks, such as oysters, scallops don’t attach themselves to anything. Scallops are free swimmers, can you believe it?. They use their adductor muscle, which is the part that we eat, to move though the water. The muscle is used to rapidly open and close the shell, which forces a jet of water past the shell hinge, propelling it forward.
This 2016 Chardonnay from Woodbridge by Robert Mondavi is available in Canadian liquor stores this spring, 2018. This delightful Chardonnay has a fresh and vibrant taste with apple, peach, and warm oak flavours. The grapes for this wine were fermented in stainless steel tanks, then aged in oak in the last 5 -6 months, giving this wine it’s character and beautiful complexity.
Nutrition Facts About Scallops
Although they taste decadent, scallops are low in fat and calories. This delectable shellfish is a perfect source of lean protein. They are an excellent source of Vitamin B12, a vitamin that is important for a well-functioning nervous system and affects your energy levels. As well, scallops are good sources of magnesium, potassium, iron, and calcium. Like most seafood, scallops are a great source of omega 3 fatty acids, the benefits of which are too many to list here. But check them out here: 17 Health Benefits of Omega 3’s
Fun Scallop Fact
Many people pronounce scallop to rhyme with “gallop” However, the correct way to say it is to rhyme with “dollop”
More Spring Wine & Food Pairings
Check out this post about spring wine & appetizer pairings with more great wines, and recipes: Spring Wine & Appetizer Pairings
Pan Seared Scallops in Chardonnay Butter Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 1 shallot minced
- 1 tbsp fresh dill chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley chopped
- 1/2 pound fresh scallops shelled
- salt and freshly ground pepper
- 1 lemon juice and zest of
- 1/4 cup Chardonnay
- In a small bowl, combine butter, shallot, dill, thyme, and parsley
- Pat scallops try with a paper towel and season with salt and pepper
- In a large skillet, heat olive oil over high heat until it just starts to smoke
- Turn heat down to medium-high. Add scallops to the skillet, being careful not to crowd them. (may need to be done in two batches)
- Add the herb butter mixture to the pan and swirl to distribute around the pan. Cook scallops undisturbed, two minutes, or until golden, then turn to cook the other side for a further two minutes.
- Transfer scallops to a platter. Add the wine and lemon juice and zest to the pan, scraping the pan to deglaze.
- Cook until reduced by half, then remove from heat. Add scallops back to the pan, spooning sauce over them to gently re-heat
- Serve immediately with lemon wedges, over a bed of arugula, diced tomato, and microgreens, and accompanied by glasses of chilled chardonnay.