We are down to the last 20 cases of our 2013 Pinot Blanc. This wine will not last much longer. We love pairing our Pinot blanc with seared scallops. It’s a match made in heaven!
- 1 to 1 1/4 pounds sea scallops
- 2 teaspoons unsalted butter
- 2 teaspoons extra virgin olive oil
- sea salt
- fresh ground black pepper
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
-92 Points, Snooth.com
-Best In Class, Gold Medal at Sunset International Wine Competition
-Double Gold-Wine Press NW Best of the Best Wine Competition
-Bronze Medal LA International Wine Competition
-Bronze Medal San Francisco International Wine Competition
-Oregon Wine Press Top Value Pick
Free ground shipping on all case purchases. During the summer months we offer cold chain shipping. Call 503-864-4592 to order by phone if you are interested in cold chain shipping.