Cork & Fork: Seafood Pairings

“Age and glasses of wine should never be counted.” - Unknown

It's summertime, and we are totally into seafood right now! I'm sharing some of my favorite dishes that I've made at home, and pairing them with wines I love. The wines that I'm sharing can be found at Trader Joe's and the price point is very affordable - less than $10! I am featuring a Rose and Prosecco, these wines will totally blow you away, and pair perfectly with your seafood dish!

 

Pan Seared Scallops with Wild Mushroom Risotto and Broccolini

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Cork & Fork: Surf & Turf

"More important than the food pairing is the person with whom you drink the wine." - Christian Moueix

When I initially started capturing my home recipes, many of you asked how I pair my wine with my meals. Well, today I'm introducing a brand new series to the blog - "Cork & Fork". I'll be taking my popular recipes that you all have loved and pairing them with wines from some of my favorite local wineries.

To kick this series off I'll be featuring a Scallop Risotto - one of my first recipes on the blog. Also, the most recently popular Surf & Turf dish! Also, I'll be pairing these yummy meals with wines from Rosemont Winery, in sourthern Virginia.

Scallop Risotto

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Dining In

"The most essential part of my day is a proper dinner." - Rachael Ray

Currently G and I are snowed in at our home in Virginia Beach. During this time, we have been testing out some of the new kitchen gadgets I received for Christmas. We love trying new recipes, and the one I'm sharing today is our new favorite!

Earlier this week I made a scallop risotto dish for G, and he absolutely enjoyed it. Today, I am sharing this amazing recipe with all of you!

What You'll Need:

Step 1: Get that risotto going! 

  • In a heavy 2 qt. saucepan, saute rice in ½ Tbsp. olive oil over medium heat for 2 minutes.
  • Add 2 1/2 cups of water and contents of seasoning pouch. Stir well and bring to a boil.
  • Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender.

Step 2: Now, begin cooking your bacon. Take several pieces of bacon, and cut them into thin strips. Then fry the bacon bits in a small pan over low to medium heat.

Step 3: Next, begin to saute your finely chopped mushrooms and asparagus spears. 

  • Add a ½ Tbsp. olive oil and lemon pepper sea salt into the pan of mushrooms. For the asparagus, add a ½ Tbsp. olive oil, black pepper and ½ Tbsp. olive oil. Both items should be cooked over medium heat.

* Pro Tip: Check on your veggies often to ensure they do not over cook. 

Step 4: Now, it is time for the scallops! Add a ½ Tbsp. butter and ½ Tbsp. olive oil into a pan over medium/high heat. Make sure that pan is hot to ensure the scallops have a nice golden brown sear on both sides. The scallops should cook for no more than 2 minutes on each side.

* Pro Tip: Pat your scallops dry to make sure there is not any extra moisture before searing. Also, season the scallops right before placing them into the pan. I use lemon pepper sea salt - and it is amazing!

* Bonus Pro Tip: Do not cook your scallops too long! Scallops become tough and chewy when they are overcooked.

Step 5: Finally, add your cooked mushrooms and bacon to the risotto. Stir the ingredients together in the saucepan.

Step 6: Plate, serve, and enjoy!

XO, Analise