Our 2019 Winery Exclusive Chardonnay is made in limited quantities and crafted to showcase its viticultural origins. This vintage was sourced exclusively from the Carneros region and bears the mark of the cooler, foggier climate with its refreshing and lively style. Winemaker Ryan Rech and his team opted for a lighter oak treatment to allow for the aromatics of Meyer lemon and white peach to shine.
Scallop and Citrus Salad
Scallops are an ideal accompaniment to chardonnays of this style because of their light flavor and meaty texture. To accentuate the citrus flavors in the wine, we decided to create a grapefruit and orange salad and add in creaminess with avocado. Spicy arugula and a Dijon dressing add complexity to round everything out.
Servings - 4 Cook Time - 30 Minutes
Ingredients
- 2 oranges, divided
- 1 grapefruit
- 1½ pounds large sea scallops, tendons removed
- 6 tablespoons extra-virgin olive oil, divided
- 1 teaspoon table salt, divided
- 1 shallot, sliced thin
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons minced fresh tarragon
- 4 cups baby arugula
- 2 avocados, halved, pitted, and sliced ¼ inch thick
Instructions
- Grate the orange until you get ½ teaspoon zest. Set aside. Peel the orange and grapefruit and separate them into segments. Set aside.
- Pat scallops dry with paper towels. Heat 1 tablespoon of oil in a 12-inch skillet until just smoking. Evenly sprinkle scallops with ¾ teaspoon salt. Add half of the scallops to the skillet and cook until browned, about 2 minutes per side. Transfer the cooked scallops to a plate and tent with foil. Repeat with remaining oil and scallops.
- Whisk shallot, vinegar, mustard, tarragon, orange zest, remaining ¼ cup oil, and ¼ teaspoon salt together in a large bowl. Add arugula and toss to coat. Next, add citrus and avocados and toss gently. Plate and add scallops to individual portions. Serve with lightly chilled chardonnay.
2019 Winery Exclusive Chardonnay
Hailing from cool Carneros, this Chardonnay bears a clean and energetic style that makes it both refreshing and satisfying. Combined with a light oak treatment, this wine’s Carneros provenance produces aromatics evoking Meyer lemon and white peach with a subtle hint of vanilla. On the palate, lively acidity supports flavors of golden delicious apple and Anjou pear through to a long satisfying finish.
