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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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Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$33.00

Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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Scallop and Pasta with Fresh Herbs

GMWC


Ingredients

6 oz fettuccine pasta
2 tbsp finely chopped shallots
3 tbsp Sauvignon Blanc
1 tsp lemon zest
3/4 cup cream
2 tsp lemon juice
salt and pepper
2 tbsp olive oil
1 1/2 lb fresh scallops
1 1/2 tbsp fresh tarragon, chopped
2 tbsp chives, chopped
3/4 lb mixed salad greens
1 cup seeded and diced tomato
Dressing:
1/2 cup olive oil
3 tbsp white wine vinegar
3/4 tsp salt and freshly ground pepper, combined


Instructions

Cook pasta in boiling, salted water. Drain and rinse under cold water. Place shallots, wine, lemon zest and cream in a saucepan. Cook until mixture is slightly reduced and thickened. Add the pasta and lemon juice and season with salt and pepper. Set aside covered. Heat the olive oil in a non-stick sautÈ pan and quickly sear scallops about 1 minute on each side until nicely browned. Mix all of the ingredients for the dressing together and pour half of it over the hot scallops and sprinkle half of the herbs over them as well. Place dressed greens on the center of each plate and divide the sauced pasta over the greens Place the scallops on top and sprinkle with the diced tomato and remaining herbs. Serve with EOS 2002 Sauvignon Blanc.



    Suggested Pairings

  1. Cache Creek
    2006 Petite Sirah
    Cache Creek
    Lake County

    $21.00

    $26.00
    Two Silver Medals
    id: 2408
    Gold
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