unWine'd with a pour...
If you're a Pinot fan, this is one you'll want to add to your list. $19. It has a bright, deep garnet color. Aromas blackberries on the nose and cola on the mid-palate, maybe a little vanilla as well. Abundant flavor, texture and structure. Supple tannins leads to a lingering, succulent finish. You may be thinking only white wine with Scallops but Meiomi pairs well, not overpowering, but very complimentary. The Scallops are seasoned with White Pepper and it works well together. Nostrovia...
Wagner Family Wine: Meiomi, Belle Glos, Caymus, Caymus Special Select and others. These are all opulent, in my opinion. Cheers to all at Wagner Family...
Getting started with the Scallops and Asparagus:
Cut the Asparagus into 6" pieces. Afterwards, peel it from the tip down. Next, put the Asparagus in boiling water, with 1 tsp of salt added, for 3 to 4 minutes. Remove from boiling water and place the Asparagus in ice water, for 1 - 2 minutes, to stop the cooking process. Sit aside while you cook the Scallops.
Cooking the Scallops: I used a few pinches of salt and white pepper (the key) on both sides of the Scallops, don't over do it - less is more. Next, I pre-cook the bacon for approximately 3 minutes in the microwave. Now, wrap the bacon around the Scallops and pin with a toothpick.
While the bacon is cooking in the microwave, pour 1 Tbsp of EVOO in a med skillet on med-high. You want to see just a little smoke coming up from the skillet before you put the Scallops in the skillet. Ready-Set-Go, place your Scallops in the skillet and cook for "3" minutes on each side, turning only once. As you can see in the photo, these are large Scallops. If you're cooking smaller Scallops, reduce the time.
Dressing the Asparagus:
I use 1 Tbsp or less of Garlic Infused EVOO and a little salt and pepper or Nature's Seasonings instead of salt & pepper, your call. Toss that in a bowl and you're ready. This recipe is relatively quick and very healthy. bon appétit...
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