Since I received this beautiful (and large!) bottle of Riesling to try out from the good people at Sawmill Creek and BzzAgent, I wanted to do more than just sample it. I wanted to use it in a way that I haven't before. With my bottle of Autumn Blush I made a really delicious sangria (see recipe here) and thought I'd 'cook' something with this one. he Riesling is in the vinaigrette and you probably wouldn't be able to differentiate between using a Riesling or a Chardonnay, but the end result was delicious and I suggest that if you are going to make this you give Sawmill Creek a try. To see what I received in my Sawmill Creek BzzKit click here.
Scroll down all the way past the pictures for the ingredients list and full directions.
The first step is to make the vinaigrette - I wanted it to cool while I was getting the rest made.
Slice up your shallot, grind some peppercorns and bring to a boil with your Riesling. Let it boil for about 15-20 minutes, until it reduces slightly.
Remove from heat, let cool a few minutes (have a glass of wine during that time... I did) then whisk in the oil, vinegar, salt and mustard. Put it in a plastic container, seal it and place it in the fridge while you make the slaw, for want of a better word.
Squirt the lemon juice into your bowl of cold water and as you julienne your apples, place them into the water. This is not really done for flavoring (although they may take on a slight lemony taste), it's really just a little trick to keep your apples from going brown. Leave them in the water while you slice up your fennel into thin strips.
Place your fennel, apple and pomegranate seeds into a bowl and place in the refrigerator. The scallops will cook fast - so you want everything ready to go once they start sizzling.
One of my large burners on my stove is not working, so I have to make do. That is why I decided to buy pre-cooked tiger shrimp. I defrosted them and placed them in the oven on low to allow them to warm up while I got the scallops cooked. If you're doing the same, place them in the oven at about 200 deg just before you start the scallops and remove them as soon as you're done. That way they will not be overcooked and rubbery.
Scallops: I put way too much oil and had the pan way too hot, so I was getting sprayed by hot oil all over the place. However, after just a few minutes...
Flip over the scallops and see golden perfection. Just a few more minutes on this side and remove them from the heat. Toss your slaw with your vinaigrette and divide between four plates. Top with scallops and shrimp. Serve with a glass of Riesling & enjoy!
Full Recipe - Serves 4:
1/2 cup Sawmill Creek Riesling
1 tsp ground pepper
1 large shallot, sliced
1/2 cup olive oil
1 tbsp Dijon mustard
1/4 cup red wine vinegar
1 tsp Himalayan salt
1 granny smith apple
juice of 1/2 lemon
2 cups cold water
1/2 head large fennel
1/4 cup pomegranate seeds
1 pkg shrimp
1 pkg scallops
1. In a small pot bring Riesling, shallots and pepper to a boil. Let boil for about 15-20 minutes until slightly reduced. Remove from heat.
2. Once slightly cooled, whisk in vinegar, mustard, salt and olive oil. Place into a plastic container and let cool in the fridge.
3. Squeeze lemon juice into a bowl containing the cold water.
4. Julienne apple, placing strips into cold water to prevent browning.
5. Thinly slice fennel.
6. Drain apple strips and place in a new bowl along with fennel and pomegranate seeds. Refrigerate.
7. Rinse and drain shrimp and place in a shallow bowl. Set oven to 200 deg and slowly warm shrimp while preparing scallops.
8. Rinse and drain scallops. Place about a tbsp of olive oil into a pan and once hot (medium-high heat), place the scallops in a single layer.
9. Fry scallops for about 3 minutes, flip and turn off burner. Leave frying in pan for another 3-4 minutes. Remove from heat and sprinkle with salt.
10. Toss fennel, apple and pomegranate seeds with vinaigrette and distribute evenly among 4 plates. Top with shrimp and scallops and serve immediately.
The bottle of Riesling was offered free of charge from the good people at Sawmill Creek Wines and BzzAgent with the expectation of an honest review, favorable or otherwise.
Hi! I'm Sonja and I'm glad you're here! I'm happy to share some recipes and gardening tips with you while I let you know about great (or not so great) products, services, and media I encounter.
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