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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
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Honey-Lime Scallops and Shrimp with Spelt Grains

KitFox


Ingredients

8 Ounces Spelt grain
4 Cups broth, flavored with Anise seeds, salt and pepper
2 Ounces Currants, dried 2 oz smoked almonds
1 Large Red Onions, sliced 1/2" thick
2 Tablespoons Balsamic vinegar
2 Tablespoons Lime zest
2 Tablespoons Foxy White wine
2 Tablespoons Honey
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
8 Large Sea Scallops, cleaned
8 Jumbo Shrimp, peeled and deveined
1 Green Onion, chopped fine
1 Tablespoon Cilantro, chopped fine


Instructions

Rinse spelt grains clean. Simmer 4 cups of water with anise seeds, salt and pepper. Add grain, cover and remain cooking on low heat for one hour. At the end of one hour, pour off any excess liquid, add the almonds and currants. Remain covered until dinner is served. Rinse the shellfish, season with salt and pepper, then place in a shallow bowl. Combine the zest, wine, green onion, cilantro and honey, wisk until incorporated. Pour over the shellfish. Allow to marinade for 30 minutes. Pour the balsamic vinegar over sliced red onions. Lightly salt and pepper, reserve. Preheat the grill. Place a cast iron skillet on hot surface to preheat the skillet. Add red onion slices onto one side of hot grill. Turn every couple minutes until browned. After the grains are cooked, add oil to the hot skillet. Place scallops slightly apart from each other into skillet. Do not move them for 2 minutes. This will allow the scallop to sear properly and yield a nice caramelized color. Slightly lift one scallop to check for color, then flip over to other side and repeat the process for 2 or 3 minutes. Remove from skillet. Now add the shrimp and allow to cook for one minute on each side. When done, remove from skillet right away. Pour any remaining marinade in skillet and allow to simmer for added flavor. Place a spoon of spelt grain in center of each plate. Top with scallop and shrimp. Top with grilled onions. Spoon any remaining juices from skillet over seafood. Serve and experience the WOW factor. Incredibly healthy.



    Suggested Pairings

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