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Rubino Estates Winery
 
June 3, 2020 | Rubino Estates Winery

Fumé Blanc and a Simple Scallop Dinner

Our Wine of the Month for May is the 2016 Rubino Estates Fumé Blanc. Handpicked in the cool of the morning, then strategically fermented in neutral barrels to provide a creamy mouthfeel and a subtle hint of spice. Our goal is to showcase the best of what the grapes have to offer. Our Fumé Blanc is aged in neutral oak for about 18 months before bottling to give the wine a gentle and cold fermentation that maximizes its delicate aromas and flavors. It offers a complex nose with vanilla and hints of citrus, including oranges, orange blossom, and pomelo. Gentle acidity adds balance to the smooth texture complemented by a rich and creamy mouthfeel. Some exotic fruit comes through with flavors of mango and pineapple upside-down cake. Served chilled, our Fumé Blanc is a perfect pairing for roasted chicken, fishcakes, grilled fish, salmon, and scallops. Speaking of scallops, below is a recipe to enjoy with the Fumé Blanc. Scallops are a favorite seafood treat and are not as hard to make as one might think. This simple recipe is perfect for a summery Sunday dinner. Pick up a bottle during curbside pick-up this weekend! We hope you enjoy it! 

 

Scallops with Cream and Basil

 

INGREDIENTS
  • 6 tablespoons butter
  • 12 sea scallops
  •  Salt and pepper
  • ¼ cup chopped shallots
  • 1 teaspoon slivered garlic
  •  Pinch crushed red chili flakes
  • ½ cup dry white wine
  • ¾ cup heavy cream
  • 20 basil leaves, cut in thin ribbons
DIRECTIONS
  • Put 4 tablespoons butter in a skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
  • Turn off heat, cool pan a bit, and wipe out. Add remaining butter over medium heat. When it melts, add shallots, garlic, chili flakes, and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
  • Add wine, raise the heat a bit, and let bubble away for a minute or so until reduced by about half; add cream and repeat. When the liquid is thick, return scallops and juices to pan.
  • Cook for about a minute, stirring in half the basil until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.

 

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