The Dish
This quick, 12-minute, restaurant-quality dish features perfectly pan-seared sea scallops served over warm, garlic-wilted baby spinach. It's finished in the same pan with white wine, cream, and pops of fresh lemon and parsley. An effortless but elegant meal that pairs beautifully with the stone fruit and citrus notes of our 2024 Lucinda white Rhône blend.
Wine Pairing
2024 Lucinda
Roussanne, Clairette Blanche · 2024 · Lodi, CA
This aromatic blend of Roussanne and Clairette Blanche shines with stone fruit, citrus blossom, and a subtle savory edge that cuts right through the richness of the scallop cream sauce. Serve slightly chilled to let the florals carry through the dish.
Ingredients
For the Scallops
- 10-12 large sea scallops about ¾ lb.
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and freshly ground black pepper
For the Cream Sauce
- 2 tbsp butter
- 1 medium shallot minced
- ½ cup Acquiesce White Wine
- ½ cup heavy cream
- Juice of ½ a lemon
- Small handful of fresh parsley finely chopped
- Salt and pepper to taste
For the Spinach
- 4 cups fresh baby spinach
- 1 tbsp butter
- 1 clove garlic minced
- Salt and pepper to taste
Method
Prepare the Scallops
- Pat the scallops completely dry with paper towels and season both sides with salt and pepper.
Cook the Spinach
- Heat 1 tablespoon of butter in a large skillet over medium heat. Add the spinach and cook until wilted (2-3 minutes). Season with salt and pepper, then set aside and keep warm.4 cups fresh baby spinach, 1 tbsp butter, 1 clove garlic, Salt and pepper to taste
Sear the Scallops
- Heat a large skillet over medium-high heat. Add the butter and olive oil—wait until the butter stops foaming. Gently place the scallops in the pan, ensuring they don't touch each other. Don't move them for 2-3 minutes to get a golden crust. Flip and cook for another 2-3 minutes. Remove to a plate and tent with foil.2 tbsp butter, 1 tbsp olive oil
Make the Cream Sauce
- In the same pan, reduce the heat to medium and add 2 tablespoons of butter. Add the minced shallot and sauté for 3 minutes. Pour in the wine and reduce by half (about 2 minutes). Add the cream and simmer for 2-3 minutes until slightly thickened. Stir in the lemon juice and parsley. Season with salt and pepper.2 tbsp butter, 1 medium shallot, ½ cup Acquiesce White Wine, ½ cup heavy cream, Juice of ½ a lemon, Small handful of fresh parsley, Salt and pepper to taste
Notes from the Kitchen
- Pat the scallops VERY dry before searing — any surface moisture prevents the golden crust from forming.
- Don’t crowd the pan. If your skillet can’t hold all the scallops with space between each, work in batches.
- Leftover fresh parsley keeps best wrapped in a damp paper towel inside a zip-top bag in the fridge.
Complete the Pairing
Grab a bottle of 2024 Lucinda to complete this pairing.
Awards & Recognition
93PointsWine Enthusiast
