Scallops with Arugula & Pine Nut Pesto on Fettucine

Epicurean Exploits - Food and Recipes
1

Tonight’s dinner was a dozen U/10 scallops sautéed in Tahitian Lime Olive Oil and seasoned with garlic, SI Spicy Seafood Seasoning, & Key Lime Pepper. These were placed atop saffron fettucine sauced with the scallop juices de-glazed with dry vermouth, Bella Cucina Arugula & Pine Nut Pesto, and additional grated Parmigiano Reggiano. This made a tasty combination with an unexpected wine - a 2005 Domaine Gerard Millet Menetou-Salon, dry Loire Sauvignon Blanc - pale yellow in color; good nose and flavors of minerally white flowers and fruits; spicy mid-palate with good acidity; and a surprisingly long, spicy, minerally fruit finish.

I’d initially gone to the cellar for a Grüner Veltliner, because of the arugula. No Gruvee in sight, so I went for the Loires, and came up with this. It turned out to be an inspired choice.

No dessert tonight, since we’re full with the pasta.

2

Glad it worked out, Dick. I’ve never understood the excitement about grüner beyond it being a relatively new phenomenon.

3

seafood and white wines on this snowy April day? Bring on the CdP! Ports! Duck! Lamb!
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4

Jeff-

We only had four to five inches of snow and a fire in the fireplace. It made an enjoyable dinner looking out at the snow-covered moutains, trees, and houses.

Besides tonight we’ll have lamb.



Bob-

There are a lot of insipid GVs, but there are also a lot of good ones with unique flavor profile that matches some hard to match foods. And we’ve been drinking it for years.