{"id":111580,"date":"2025-10-25T04:37:49","date_gmt":"2025-10-25T08:37:49","guid":{"rendered":"http:\/\/summerofjim.com\/?p=111580"},"modified":"2025-10-25T04:40:39","modified_gmt":"2025-10-25T08:40:39","slug":"bay-scallops-w-garlic-butter-sauce-2022-famille-garon-viognier-les-grandes-parcelles","status":"publish","type":"post","link":"http:\/\/summerofjim.com\/?p=111580","title":{"rendered":"Bay Scallops w\/Garlic Butter Sauce & 2022 Famille Garon Viognier Les Grandes Parcelles"},"content":{"rendered":"\n

Seafood was calling to me.  Specifically, scallops. I already have 3 recipes for the larger Sea Scallops in my repertoire, but I was looking to put the smaller Bay Scallops into play.  My original search was for Coquilles St. Jacques<\/em> which I had decades ago and I was sure that it used Bay Scallops.  {Truth be told, I just love saying Coquilles St. Jacques the same way I love saying Ch\u00e2teauneuf -du-Pape!}  But every recipe I found called for Sea Scallops.  Then I came upon a super easy recipe for Bay Scallops in All Recipes<\/em>.  I am a huge fan of easy<\/em>!  And it\u2019s a plus when \u201ceasy\u201d tastes great \u2013 which in this case it does!<\/p>\n\n\n\n

Here are the ingredients laid out.<\/p>\n\n\n\n

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For wine I wanted an un-oaked white that packed flavor complexity.  I love the Syrah based reds of Northern Rh\u00f4ne, in particular Hermitage and C\u00f4te-R\u00f4tie.  But less well known (and harder to get) are the wines of Condrieu  where Viognier is king. And Viognier is a white wine that offers the richness of flavor without the need of oak aging to supply the richness. <\/p>\n\n\n\n

Famille Garon Viognier Les Grandes Parcelles \u201922 (Northern Rh\u00f4ne, France)
<\/u><\/strong>Established in 1475 in Ampuis, in the heart of the C\u00f4te-R\u00f4tie vineyard, the Domaine has since been passed down from generation to generation. The Vionier for Les Grandes Parcelles is sourced from vineyards just outside of Condrieu in high altitude plots, on sandy granite terroirs. The 2022 showcases a beautiful balance of ripe stone fruit flavors with subtle floral and herbal notes. The wine is well-structured, with a silky palate, and in all ways it was perfect with the Bay Scallops!<\/p>\n\n\n\n

BAY SCALLOPS W\/ GARLIC PARSLEY BUTTER SAUCE<\/p>\n\n\n\n

Ingredients<\/u><\/strong><\/u><\/strong><\/p>\n\n\n\n

6 ounces of Tanqueray Gin
\u00bd ounce of Noilly Pratt Dry Vermouth
3 Blue Cheese Stuffed Olives
A Goodly amount of Ice
2 tbs butter, softened
4 thick slices of Italian bread, sliced
\u00bd tbs olive oil
1\u00bd lbs of fresh bay scallops, rinsed and patted dry
4 cloves of garlic, minced
\u00bd cup white wine
2 tbs fresh lemon juice
\u00bd cup chopped flat leaf parsley
4 tbs cold butter, cut into cubes
1 pinch cayenne pepper
Salt & ground black pepper to taste<\/p>\n\n\n\n

Directions<\/u><\/strong><\/p>\n\n\n\n

1.<\/strong> Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of admirable size.  Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming.  Now you can begin the food prep, and the cooking!

2. Spread softened butter onto one side of each piece of toast

3. Heat oil in a skillet over high heat. When oil begins to smoke, pour scallops into the pan; cook for 30 seconds without stirring.<\/p>\n\n\n\n

4. Toss scallops in the pan, and stir in garlic.  Cook and stir until fragrant, about 30 seconds.<\/p>\n\n\n\n

5. Stir in wine and lemon juice. Bring to a boil and cook for 30 seconds<\/p>\n\n\n\n

6. Stir in parsley and cold butter cubes; remove from heat.<\/p>\n\n\n\n

7. When butter melts, stir in cayenne, salt and black pepper. <\/p>\n\n\n\n

8. Spoon over buttered toast and serve immediately<\/p>\n\n\n\n

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Seafood was calling to me.  Specifically, scallops. I already have 3 recipes for the larger Sea Scallops in my repertoire, but I was looking to put the smaller Bay Scallops into play.  My original search was for Coquilles St. Jacques … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-111580","post","type-post","status-publish","format-standard","hentry","category-sandys-table"],"_links":{"self":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=111580"}],"version-history":[{"count":2,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111580\/revisions"}],"predecessor-version":[{"id":111584,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111580\/revisions\/111584"}],"wp:attachment":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=111580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=111580"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=111580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}