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Gold Medal Wine Club
Impersonating:
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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Scallops in White Wine Sauce

R. Merlo


Ingredients

1 lb. bay scallops
4 scallions, finely choooed
1 Tbs. lemon juice
¼ cup Merlo 2009 Chardonnay
½ cup water
1 bay leaf
2 parsley sprigs
Salt and pepper
2 Tbs. butter
2 Tbs. flour
1 tomato, chopped
1 egg yolk
¼ cup whipping cream
1 Tbs. parsley, chopped


Instructions

Place scallops, scallions, lemon juice, wine, water, bay leaf, and parsley sprigs in a saucepan. Season with salt and pepper. Cover and poach over low heat for 6 minutes, until scallops are white and opaque. Drain scallops and reserve liquid. Discard parsley and bay leaf. Heat butter in sauce pan and add flour. Stir reserved liquid to make smooth sauce. Add scallops and tomato. Combine egg yolk and cream, stir into scallops. Salt and pepper to taste. Serve hot in individual casseroles on a bed of rice with parsley garnish. Serves 4.



    Suggested Pairings

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