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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!
Garagiste Series
View AllView All Packages Package Code
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
Refugio Ranch 2009 Proprietary White Blend Ineseño
Refugio Ranch2009 Proprietary White Blend
Refugio Ranch
Ineseño

$14.99

Was $23.00
Last Call
Gold
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
Membership Rewards

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*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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