PAN-SEARED DAY BOAT SCALLOPS with ROASTED BANANA CURRY SAUCE

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1 PAIRS WITH SEAGLASS PINOT GRIGIO PAN-SEARED DAY BOAT SCALLOPS with ROASTED BANANA CURRY SAUCE SEAGLASS Pinot Grigio s crisp acidity and traces of minerality make it a beautiful food wine. Pair this wine with Pan-Seared Day Boat Scallops with Roasted Banana Curry Sauce. For the Roasted Banana Curry Sauce 2-13 ½ oz. Thai coconut milk 2 tsp. yellow curry paste (or more, to taste) 2 yellow bell peppers, roasted and peeled, roughly chopped 1 yellow bell pepper, raw, roughly chopped 1 stalk lemon grass, smashed flat to release juice 3 kaffir lime leaves, crushed 3 sprigs mint + 1 tbs. chopped 3 sprigs cilantro + 1 tbs. chopped 4 cloves garlic 2 tbs. minced fresh ginger 1 tbs. fish sauce 1 banana Preheat oven to 400 F. Combine coconut milk, yellow curry, roasted and raw yellow bell peppers, lemon grass, kaffir, mint, cilantro, garlic, ginger, and fish sauce in a saucepan and bring to a boil. Lower heat and simmer for 1 hour. Meanwhile place the banana on a sheet pan and roast in the oven until soft, about 15 minutes. The skin should split and become very dark. Add peeled banana to the sauce. Let sauce cool slightly and transfer to a blender, blend until smooth. Pass curry through a fine mesh strainer. For the Scallops 12 fresh day boat scallops (U-8 to U-12) Salt and freshly ground black pepper, to taste Vegetable oil, as needed Roasted Banana Curry Preheat oven to 400 F. Pull the foot off the scallops, discard, and pat scallps dry. Season with salt and pepper. Heat oil in a non-stick pan until just smoking. Sear the scallops until golden. Transfer to a sheet and finish cooking in the oven until done, about 2-3 minutes. Ladle 2 oz. of roasted banana curry sauce on a plate, then place 3 scallops on each plate. Garnish with chopped cilantro and mint. Enjoy with a glass of SEAGLASS Pinot Grigio.

2 PAIRS WITH SEAGLASS PINOT NOIR ROASTED RACK OF LAMB with SUNDRIED CHERRY REDUCTION SEAGLASS Pinot Noir is beautifully balanced and its vibrant acidity makes a perfect pairing for a wide variety of dishes. Pair this wine with Roasted Rack of Lamb and Sundried Cherry Reduction. For the Reduction 2 cups Balsamic Vinegar 3 sprigs fresh thyme 1 tbs. shallots diced ½ tsp. black peppercorns ¼ cup sundried cherries (unsweetened) Combine vinegar, thyme, shallots, peppercorns and cherries in stainless steel sauce pan. Over medium-low heat reduce until about of a cup remains. (Should not be too syrup-like as the reduction will thicken slightly as it cools.) Remove the solids by pouring through a fine mesh strainer as it cools. Reserve and set aside. For the Lamb 12 racks Lamb French cut (about 1½ lb each) Trim the lamb rack of excess fat. Season with salt and pepper. Roast in 400 F oven until medium-rare or desired wellness. Remove from oven, let rest for 10 minutes, and cut into 4 double chops. Enjoy with a glass of SEAGLASS Pinot Noir.

3 PAIRS WITH SEAGLASS CHARDONNAY SAUTÉED SHRIMP WITH CRÈME FRAÎCHE and MEYER LEMON RISOTTO Ingredients 1 lb. large shrimp, peeled and deveined 3 tbs. extra virgin olive oil Kosher salt Fresh ground black pepper 4 ½ cups chicken stock (low-sodium) 3 shallots, small diced 1 clove garlic, minced 1 cup carnaroli or arborio rice ½ cup SEAGLASS Chardonnay 3 tbs. Meyer lemon juice (regular lemons can be substituted) 1 tsp. lemon zest cup crème fraîche ¼ cup Parmesan cheese, grated 2 tbs. unsalted butter 1 tbs. flat leaf parsley, finely chopped Preparation Heat 1 tablespoon of olive oil in large sauté pan over high heat. Sprinkle shrimp with salt and pepper. Add to pan and sauté until shrimp are opaque in center, about 3 minutes. Remove from pan; place on a platter, cover loosely, and set aside. Heat 2 tablespoons of olive oil in 4 quart saucepan over medium heat. Add the shallots, garlic and a pinch of salt and cook until tender, but not browned. Add the rice and stir to coat the rice with the olive oil, about 2 minutes. Pour the Chardonnay into the rice mixture, stirring constantly, until the liquid is evaporated, about 4 minutes. Add 1 ladleful of the chicken stock, stirring constantly. Once the stock has been absorbed by the rice, add another ladleful. Repeat the process with the remaining stock, about 20 minutes. Stir in shrimp, lemon juice, lemon zest, crème fraîche, parmesan and butter, reduce to low heat, and cook until warm, not more than 1 minute. Remove from heat. Stir in parsley. Season with kosher salt to taste. Divide among individual plates or bowls and serve immediately. Enjoy with a glass of SEAGLASS Chardonnay.

4 PAIRS WITH SEAGLASS SAUVIGNON BLANC DUNGENESS CRABCAKES with TARRAGON AIOLI SEAGLASS Sauvignon Blanc makes the perfect food companion with today s flavor-centric cuisine. Pair this crisp, refreshing wine with fresh Dungeness Crabcakes with Tarragon Aioli. Crabcakes These crabcakes are lightly seasoned. Use fresh bread crumbs instead of the typical dry crumbs for a lighter cake. Simply process French bread, crusts removed, in a food processor until fine. 1 lb. fresh Dungeness crab meat 1 ½ cups fresh bread crumbs 1 bunch chives, snipped ¼ cup finely diced red bell pepper 8 leaves basil, chiffonade or finely chopped 2 tbs. Dijon Mustard ¼ cup aioli or mayonnaise Tabasco, to taste Fresh ground black pepper, to taste If the crab meat is excessively wet, squeeze out some of the liquid. In a bowl, combine the crab meat, 1 cup of the bread crumbs, chives, red bell pepper, basil, and mix. Add the mustard, aioli, Tabasco, black pepper, and mix again. Taste and add additional Tabasco and black pepper if desired. Shape the crab mixture into 8 equal sized cakes, about ¾ thick, and coat the top and bottom surfaces with the remaining ½ cup bread crumbs. Tarragon Aioli 2 cloves garlic, minced 1 egg yolk 1 ½ tbs. lemon juice 1 bunch tarragon, rinsed, patted dry, and leaves picked ½ cup olive oil Salt, to taste Ground white pepper, to taste Combine the garlic, egg yolk, lemon juice, and tarragon leaves in a food processor. Process until smooth. With the processor running, add half the olive oil drop by drop and the rest in a slow, steady stream. Add salt and white pepper, to taste. Refrigerate. Enjoy with a glass of SEAGLASS Sauvignon Blanc.

5 PAIRS WITH SEAGLASS RIESLING SPICY BABY BACK RIBS in a CHILI-HOISIN BARBECUE SAUCE SEAGLASS Riesling is exquisite on its own, can be paired with spicy Asian-inspired dishes or a rich fruit dessert. Pair this wine with Spicy Baby Back Ribs in a Chili-Hoisin Barbecue Sauce. Ingredients 1 tbs. chopped garlic 1 tbs. dry mustard 1 ½ tbs. chili flakes 1 ½ tbs. chopped fresh ginger ½ cup chopped onion 1 cup brown sugar ¼ cup soy sauce ¾ cup rice vinegar 2 cups tomato puree 2 cups hoisin ½ cup chopped scallions ½ cup chopped cilantro 4 racks baby back ribs Salt and peper, to taste 1 cup water Preparation Combine garlic, dry mustard, chili flakes, ginger, onion, brown sugar, soy sauce, rice vinegar, tomato puree, and hoisin in a saucepan. Simmer for 1 ½ hours. Pour yourself a glass of chilled SEAGLASS Riesling and enjoy while sauce is simmering. Add the scallion and cilantro, simmer for an additional 5 minutes, and remove from heat. Let cool slightly and puree barbecue sauce in a blender until smooth. Season baby back ribs with salt and pepper and grill over medium hot coals until nicely browned, about 4 minutes per side. Arrange the baby back ribs in a single layer on a sheet pan, add water, and cover securely with foil. Braise in a 350 F oven for 1½ hours, or until they re fall-off-the-bone tender. Ribs can be refrigerated at this point until ready to serve. Grill the ribs over medium-hot coals until heated through, about 3 minutes per side. Baste with chili-hoisin barbecue sauce on both sides while grilling. Transfer the ribs to a serving platter and add additional barbecue sauce. Serves 4 full rack or 8 half rack portions. Enjoy with a glass of SEAGLASS Riesling.

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