Focus on food: February 23, 2008

Scallops au Riesling

“ Foods paired with Martignetti Wines by Andrea and Len Presutti”

Ingredients:
• 1 750 ml bottle riesling
• 1 bay leaf
• 1/4 teaspoon ground clove
• 1 lb sea scallops
• 2 tablespoons butter

Directions:
• Combine first three ingredients in saucepan.
• Heat to simmer.
• Add scallops.
• Cook until opaque (1-2 minutes).
• Remove with slotted spoon.
• Set scallops aside, keep warm.
• Reduce liquid to 4-6 tablespoons.
• Remove from heat.
• Wisk in butter.
• Adjust seasoning with salt and pepper.
• Coat the scallops with the sauce and serve.