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Wine Country Recipe: Scallops and Risotto from South Coast Winery

Thursday, July 26th, 2012

Butter Poached Scallops with Aged Gouda Risotto

Courtesy of The Vineyard Rose Restaurant

 

Scallops:

Scallops – as many as you desire

¾ lb butter

1 cup Viognier wine

½ bun of parsley

salt & pepper to taste

To make:

  1. Season scallops with salt and pepper in a hot skillet, about 2 minutes each side
  2. Put a roasting pan on the stove on low heat.  Add butter, wine and parsley.
  3. Wait for the butter to melt, add the scallops.  The heat should be real low, and the liquid should not be boiling but just under a simmer.
  4. Let soak for about 10 minutes

 

Risotto:

1 cup Arborio rice

2 ½ cup chicken broth

2 shallots

1 cup shredded Aged Gouda

1 tab of butter

½ bun of parsley, chopped

 To make:

  1. Chop shallots and sauté in large skillet with butter; cook shallots till they are nice and dark
  2. Add rice, stir and cook for about 1 minute; add half of the broth and reduce heat.
  3. Stir occasional, making sure the rice does not stick.  When all the stock is just about absorbed, add a little more stock and stir.  Repeat and continue till all the stock is used.  Cook till all the broth is just about absorbed, the rice should appear to be creamy and should be nice and tender.
  4. Turn off heat and stir in parsley and cheese.  Season to taste.

 

Assembly:

  1. Spoon a little risotto on to a plate.
  2. Place a couple of scallops per plate, and spoon just a touch of the butter over the top of the scallops.  Enjoy!

 

Pair it with Carter Estates Viognier a delightful summer wine!

 

The Vineyard Rose Restaurant is open for breakfast, lunch, and dinner; located at South Coast Winery Resort & Spa.

For reservations, please call 951.587.9463
or Click Here for online reservations.

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