May I Suggest...
By Barbara Kozlowski (04/24/2009)
For the Village Wine Rack

There are times when a recipe sounds so wonderful and is highly recommended by dear friends, that just you want to share it with everyone. This is recipe for a ‘one-dish’ meal that is ready in approximately 30 minutes and requires one skillet. It’s adapted from chef Daniel Boulud, who regularly serves elaborate dishes in his four-star restaurant DANIEL in NYC. He is also a genius at creating one-dish meals with a French accent.

The recipe: SIZZLED SCALLOPS
1 1/2 lbs lg sea scallops
salt & freshly ground pepper
3 tbsp veg oil
2 lg Yukon Gold potatoes (3/4 lb) peeled & cut into 1 inch cubes
6 lg scallions cut into 1 inch lengths
1 teas chopped Rosemary
6 oz snow peas trimmed (2 cups)
2 tbsp water
1/2 cup white wine

Season scallops with salt & pepper. In a very large skillet, heat oil until shimmering. Add the scallops to the skillet, evenly spaced apart. Add the potatoes in an even layer around the scallops and cook over high heat until scallops are browned, about 3 minutes per side. Transfer scallops to plate.

Season the potatoes with salt & pepper and turn them over. Add scallions & Rosemary and cook over moderate undisturbed for 5 minutes. Add 1/2 cup of white wine and snow peas to skillet and cook stirring a few times until they are tender, about 3 minutes. Transfer potatoes ad snow peas to 4 plates. Add the water to the skillet along with scallops and any accumulated juices and cook, stirring until scallops are heated through, about 30 seconds. Spoon the scallops over the potatoes and snow peas, drizzle with pan juices and serve. Pair this wonderful dish with a full-bodied, rich Pinot Gris from Oregon or Alsace.

Pinot Gris from Oregon and Alsace or in Italy Pinot Grigio, is a dry white wine with aromas of ripe fruit, apple, pear, melon and nut. It has a medium acidity and is grown in France (Alsace), Tre Venezie area of Italy, Germany, Oregon and British Columbia, although you may find it in New York State, California and Washington State. The Italian Pinot Grigio is a very simple, light, crisp wine while in Alsace, it is fuller and more dramatic. It is definitely a wine to try with mildly spiced foods, salads, sandwiches and seafood. It is a great wine for summer refreshment.

ENJOY!!!! BON APETIT & SKAAL!!!!!