"Riverstone" Scallops

Recipe courtesy of Chef Anthony Castelli, La Parma II, Huntington, New York.

Serves: 4

Ingredients:

• 1 lb. large scallops (save shells)
  
• 1 Tbsp. olive oil

Instructions:

1. Heat olive oil in a sauté pan, sear scallops over high heat on both sides and set aside.
   

J. Lohr Estates Riverstone Chardonnay Sauce

Ingredients:

• 2 Tbsp butter
• 1 sprig rosemary
• 1 tsp flour
• 1/2 lemon, juiced
• 1/2 cup shallots, chopped
• 1/2 Tbsp butter
• 1 cup J. Lohr Estates Riverstone Chardonnay
  

Instructions:

1. Melt butter in a medium sauté pan; add 1 tsp of flour and the chopped shallots. Sauté until shallots are golden.
   
2. Add the J. Lohr Estates Chardonnay and rosemary sprig and summer for 10 minutes.
   
3. Discard rosemary, add the lemon juice and whisk in a touch more butter to smooth out the sauce.
   

To Serve:

1. Place scallops in the shells, arrange on plates and spoon sauce over each scallop.
   
2. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay.