OUR CONTINUING SERIES OF RECIPES AND WINE PAIRINGS

Spiced Seared Scallops

SERVES 2

Ingredients:

• 1 pinch(s) cayenne pepper
• 1/4 teaspoon(s) ground ginger
• 10 (about 1 pound) sea scallops, rinsed
• 1/2 teaspoon ground coriander
• Pinch of ground cinnamon
• 2 tablespoon canola oil
• Salt
• Pepper

Directions:

1. Pat scallops dry with paper towels.
2. In small shallow bowl, combine coriander, cinnamon, ginger, and 1/4 teaspoon black pepper.
3. Sprinkle scallops with 1/4 teaspoon salt to season both sides. Press 1 side of each scallop into spice mixture; set aside, spice sides up.
4. In 12-inch skillet, heat oil on medium-high until very hot but not smoking. Add scallops, spice sides down. Cook 2 to 3 minutes or until browned. Turn over; cook 2 minutes or until golden brown and opaque in center. Remove from heat.
5. Serve scallops over rice pilaf or risotto. Garnish with chives.

A nice dry Riesling is the wine I serve with this entrée. This dry, crisp white wine bursts with tropical fruit flavors, kissed by the warmth of the Texas sun. Balanced by a refreshing green apple finish, it's a delightful choice for any occasion. Enjoy the perfect harmony of crispness and fruitiness – a true Texas twist on a classic Riesling. Need more recipes and pairings? Come by for a copy of my book “Dinner at Andy’s” available at the vineyard or on Amazon.

Hope to see you soon at the vineyard!

-Andy