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Chrysalis Vineyards

Pan-seared Scallops with Asparagus and Pancetta - 2016 Private Reserve White

Recipe Date:
October 1, 2017
Cook Time:
Imperial (US)
Our 2015 blend opens with notes of ripe Viognier-pineapple, honeysuckle, and apricot, pairing well with the peach, quince and maybe a touch of dried herb character of the AlbariƱo -- the perfect accompaniment to the rich scallops in this dish.
  • 12 Medium asparagus spears
  • 1 tsp Olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground pepper
  • 2/3 cup Diced, uncooked pancetta or center-cut bacon
  • Olive oil
  • 12 Sea scallops
  • 1/2 tsp Salt
  • 1/4 tsp Freshly ground pepper
  • 3/4 cup Freshly squeezed orange juice
  • 2 tbsps Dry vermouth
  • 1 tbsp Butter
  • 2 tbsps Chopped chives
  • 2 tbsps Shaved Parmesan cheese

1. Cut off each asparagus tip into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss asparagus with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch square baking pan. Bake at 475° for 6 minutes. Remove from pan, and set aside.

2. Cook pancetta or bacon in a large skillet until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons.

3. Sprinkle both sides of scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat reserved 2 tablespoons drippings and oil in skillet over medium-high heat until hot; add scallops. Cook scallops 5 minutes, turning once, until browned on both sides. (Cook in batches if scallops don't fit in the skillet without touching.) Set aside and keep warm.

4. Heat skillet over medium-high heat until hot. Add orange juice and vermouth to skillet. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter.

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