recipe courtesy of Chef Anthony Castelli, Chef/Owner at La Parma II, Huntington, New York
- 1 lb large scallops (save shells)
- 1 Tbsp olive oil
Heat olive oil in a sauté pan, sear scallops over high heat on both sides and set aside.
J. Lohr Estates Riverstone Chardonnay Sauce
- 2 Tbsp butter
- 1 tsp flour
- ½ cup shallots, chopped
- 1 cup J. Lohr Estates Riverstone Chardonnay
- ½ lemon, juiced
- ½ Tbsp butter
Melt butter in a medium sauté pan; add 1 tsp of flour and the chopped shallots. Sauté until shallots are golden. Add the J. Lohr Estates Chardonnay and rosemary sprig and simmer for 10 minutes. Discard rosemary, add the lemon juice and whisk in a touch more butter to smooth out the sauce.
Place scallops in the shells, arrange on plates and spoon sauce over each scallop. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay.