Seared scallops are a wonderful mild, buttery pairing with our 2022 Morning Fog Chardonnay, a wine with a citrusy aroma and notes of green apple complemented by hints of toasty oak and vanilla from barrel-aging. This wine is balanced by a lingering minerality and natural acidity that highlights the seafood’s natural sweetness. This recipe comes together quickly and will be an impressive meal for a night in or entertaining.
24 wild U-15 scallops
1½ teaspoons sea salt
¼ teaspoon fresh cracked pepper
4 tablespoons salted butter
2 tablespoons avocado oil
Citrus & Shallot Butter
1 stick salted butter
4-5 shallots, minced (about ½ cup)
⅓ cup Morning Fog Chardonnay
⅓ cup freshly squeezed orange or clementine juice
Meyer lemon juice
Citrus, cut in wedges or slices
Flaky sea salt
Rinse the scallops and remove the side muscles if attached. Pat dry with paper towels and season with salt and pepper.
For the citrus and shallot butter, melt the stick of butter in a large cast iron skillet over medium-low heat. Add the shallots, stir, and cook until softened about 2 minutes. Add the chardonnay, stir, and cook for another minute. Remove from the heat and cool for 2 minutes.
While whisking the butter mixture, slowly pour in the orange juice until combined. Cover to keep warm until ready to serve.
For the scallops, heat 4 tablespoons butter and the oil in a separate large cast-iron skillet over medium heat. Working in batches, add the scallops in a single layer, leaving an inch of space between each. Cook for 2 to 3 minutes without flipping, until a golden crust forms. Flip and cook for another 1 to 2 minutes, until the outside is browned and the scallops are opaque throughout. Transfer to a plate and cover to keep warm. Repeat with the remaining scallops.
To serve, pour the warm citrus butter over the scallops. Finish with a squeeze of meyer lemon juice, thyme, citrus wedges, and a touch of flaky sea salt, and a drizzle of olive oil. Enjoy!