The scallops were perfect, and the only thing I did different, was to deglaze the pan with a little white wine to make a pan sauce to pour over the scallops and cauliflower. Simple and impressive, we will make this one again!
We paired this light spring meal with the '06 Miner Sauvignon Blanc. This accented the meal perfectly. Sauvignon blanc is one of the few wines that holds up well to asparagus.
Speaking of asparagus, it has been cheap around here, so here is another way we prepared it recently. This would be a great "company" dish, simply wrap a few spears of asparagus with a strip of prociutto, spray or drizzle with EVOO, and a sprinkle of Kosher salt. We grilled it on the BBQ about 8-10 minutes.
Before:
After:
Cheers to yummy spring foods!
7 comments:
Mo, those look delicious! As much as I love scallops, I've never made them myself. We visited the Miner Winery and they have some delicious wines. Great pairing!
Beautiful! I love scallops and these look so good. I'm sure Kirsten will be so proud! :)
Mashed cauliflower is a great idea, I love that it is cooked with garlic as well. I can understand why this recipe appealed to you. The addition of white wine gave it your own special touch :)
Also, very glad you enjoyed the fennel salad!
What beautiful scallops! We just had some gorgeous Maine diver scallops last weekend and they looked very much like yours.
Thank you for your sweet words on swirlingnotions about our pup. As you can imagine, it's been tough adjusting to life without him, but each day is getting a bit easier.
Well that looks very yummy and yes scallops are going around the internet like wildfire! Love the asparagus as well.
I love Miner wines, & this recipe looks fabulous!
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