I regularly work with the Grgich Hills Estate, creating recipes and photography for their wine club shipments. Here are a couple of recent ones.
Scallop Scampi with Spring Onions and Orzo
Pair with Grgich Hills Estate 2012 Paris Tasting Commemorative Napa Valley Chardonnay
6 ounces orzo pasta
2 tablespoons all-purpose flour
1 1/4 pounds sea scallops (12 to 18)
2 tablespoons extra virgin olive oil
4 cloves garlic, smashed
4 tablespoons (1/2 stick) unsalted butter, divided
4 spring onions or 8 green onions, white and light green parts only, thinly sliced
1/4 cup Chardonnay, or other dry white wine
1 1/2 teaspoons coarse kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1 tablespoon fresh lemon juice
In a medium saucepan of boiling, well-salted water, cook the pasta according to package directions.
Meanwhile, place the flour in a small bowl. Lightly dredge the scallops in the flour. In a large skillet over medium-high heat, warm the olive oil. Add the scallops and cook until browned, about 1 minute per side. Add the garlic and 2 tablespoons of the butter and cook, stirring occasionally, for 1 minute. Add the onions and cook, stirring occasionally, until the scallops are just cooked through, about 1 minute. Add the wine, salt, and pepper and cook, stirring, until the liquid comes to a boil. Remove the skillet from the heat and stir in the lemon juice and remaining 2 tablespoons of butter. Add more salt and/or pepper to taste.
Drain the pasta, then transfer to a platter or plates. Top with the scallop mixture and serve.
1/2 cup fresh rosemary leaves, plus sprigs for garnish
12 cloves garlic
4 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1/4 cup pomegranate molasses (see notes)
1 tablespoon extra virgin olive oil
Two 1 1/4- to 1 1/2-pound racks of lamb, ideally frenched, excess fat trimmed
2 tablespoons pomegranate arils (see notes)
In the bowl of a food processor, combine the rosemary leaves, garlic, salt, and pepper and pulse to finely chop, scraping down the bowl as necessary. Add the pomegranate molasses and oil and pulse to make a coarse, wet paste, scraping down the bowl as necessary.
Line a rimmed baking sheet with foil and arrange the lamb on top. Spread the paste all over the racks (including the boney side). Turn racks meaty side up, cover, and refrigerate for 8 to 24 hours.
Return the lamb to room temperature.
Preheat the oven to 450°F.
Roast the lamb until an internal thermometer reads 130°F for medium rare, loosely tenting with foil if the lamb gets too browned, about 25 minutes. Transfer the lamb to a cutting board and let it rest, loosely covered with foil, for 15 minutes.
Cut each rack into 4 double chops. Serve hot, drizzled with any accumulated juices and garnished with the rosemary sprigs and pomegranate arils.
NOTES Look for pomegranate molasses at Middle Eastern markets and specialty food stores. Pomegranate arils are the juicy “seeds” inside a pomegranate.