When Norm and I were visiting the Temecula Wine Country, we had the pleasure of stopping at Keyways Winery and meeting its owner, Terri Pebley. She revamped the entire estate and as a savvy businesswoman, she has hired the right people.
Michael Tingley is the winemaker and a professional member of the American Society of Enology and Viticulture. He also is experienced in wine judging.
Terri has a talented team of women who are her management team and they do admirable job.
During the past year, Norm and I have shared several Keyways varietals. However, for this dish, Terri recommended the Keyways Chenin Blanca and that’s what we used. This is one of the recipes the Keyways Wine Cork Club members receive.
Scallops with Mushrooms in a White-Wine Sauce
1/4 cup coarse fresh bread crumbs from a baguette 1/4 cup finely grated Parmigiano-Reggiano (1/2 oz) 1-1/4 cups Chenin Blanca 1 cup water 1/2 small onion, sliced 1/2 Turkish or 1/4 California bay leaf 1/2 teaspoon salt 1/4 teaspoon black pepper
1 pound sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces
1/2 pound small mushrooms, halved lengthwise, ten thinly sliced lengthwise
3/4 stick (6 tablespoons) unsalted butter
1/2 cup heavy cream
1 large egg yolk
1 tablespoon all-purpose flour
8 cups kosher salt to stabilize scallop shells (if using)
1-1/2 tablespoons minced fresh flat-leaf parsley
8 (2-ounce) ramekins
Preheat oven to 350 degrees.
Toast break crumbs on a baking sheet i middle of oven until pale golden, 6 to 8 minutes, then toss with cheese.
Simmer wine, water, onion, bay leaf, salt, and pepper in 2-1/2 to 3 quart heavy saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer scallops t a platter with a slotted spoon to cool, returning any onions to pan, then boil cooking liquid until reduced to about 1 cup, 5 to 10 minutes. Pour cooking liquid through a sieve into a bowl.
Cook mushrooms in 2 tablespoons butter in a 10 to 12-inch heavy skillet over moderate heat, stirring occasionally until most of liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper.
Whisk together cream and yolk in a heatproof bowl. Melt 2 tablespoons butter in cleaned 2-1/2 to 3-quart saucepan over moderately low heat, then add flour and cook roux, whisking, 2 minutes. Remove pan from heat and add reduced cooking liquid in a stream, whisking constantly. Return pan to heat and simmer, whisking, 1 minute. Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking 1 minute. Remove from heat and season with salt and pepper.
Stir scallops and mushrooms into sauce, then divide among scallop shells or ramekins and sprinkle with bread crumb mixture. If using shells, spread kosher salt evenly in a large shallow baking pan, then nestle shells in salt. Dot scallops with remaining 2 tablespoons butter, then broil about 4 inches from heat until golden, about 2 minutes.
Sprinkle with parsley and enjoy with a glass or two of Keyways Chenin Blanca.
37338 De Portola Road
Temecula, CA 92592
951 302 7888
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