Signature Recipe Perfect Match: Signature Pinot Gris
Developed in our winery restaurant by former Executive Chef Michael Landsberg, this dish has become a favorite among our visitors, and appears on the menu each summer.
Scallops Aromatique with Corn, Pancetta and Green Onions
By former Executive Chef Michael Landsberg
Suggested Pairing: King Estate Signature Pinot Gris
- 1 lb Alaskan sea scallops
- 1 C freshly shucked corn
- 4 green onions, chopped
- ½ C heavy cream
- 1 oz pancetta, diced
- olive oil
- snipped chives
- salt & pepper
- Balsamic Sauce (see recipe below)
Balsamic Sauce. In small bowl, whisk together 1 Tbsp each balsamic vinegar, soy sauce, ketchup, and melted butter.
Preparation. Place corn, green onions, and cream in a small saucepan and simmer until the mixture is thick and creamy; keep warm. In medium skillet, cook the pancetta over medium-high heat until it starts to get crispy. Season the scallops with salt and pepper and add to the pan, leaving space between the scallops. Cook for 5 to 7 minutes, turning once, until the scallops are browned on both sides and opaque in the center. To serve, spoon the corn mixture onto the center of each plate. Divide the scallops and pancetta and place on top of the corn mixture. Spoon the balsamic sauce around the corn. Drizzle olive oil around the balsamic sauce. Sprinkle with chives. Serve with King Estate Pinot Gris.
Pair with King Estate Signature Pinot Gris