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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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.



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