the farmers market. My copy of the recipe is from an old Food and Wine and slightly different. It's not on their web site, but I found this one on line and used it, substituting mace for nutmeg and used tagliatelle both as in the Food and Wine version. I used a Sauvignon Blanc.
This will be my go to recipe for scallops and pasta. It's soooo good.
Goosecross Cellars Recipe for Sauvignon Blanc
Sea Scallops and Leeks with Chive Noodles
8 oz. medium egg noodles
6 tablespoons unsalted butter
3 small leeks, thinly sliced
2 tablespoons fresh ginger, minced
½ cup Goosecross Viognier
1 ½ pounds large sea scallops, washed extremely well
Salt & ground white pepper
¼ cup heavy cream
Juice from half a lemon
Pinch of ground nutmeg
¼ cup snipped chives
1 tablespoon parsley, minced
Cook the egg noodles in a large pot of boiling, salted water, stirring often, until al dente. Drain.
Meanwhile, in a large, deep skillet over low heat, melt 3 tablespoons of butter. Add the leeks and cook, stirring, until tender, about 8 minutes. Add the ginger and cook over medium heat for 2 minutes. Pour in the wine and bring to a simmer.
Season the scallops with salt & pepper and add them to the skillet. Cover and cook over low heat for 2 minutes. Turn the scallops, cover and simmer until just cooked through, about 2 minutes. Transfer the scallops to a plate and keep warm.
Add the cream, lemon juice, and nutmeg to the skillet and bring to a simmer. Add the noodles and the remaining 3 tablespoons butter and toss to coat. Season with salt & pepper. Add the scallops and 3 tablespoons of the chives and toss again. Mound the noodles on the plate, top with scallops, then sprinkle with remaining chives and parsley.
Serves 4
http://www.goosecross-recipes.com/index.php?chk_limit=&num_page=26
This will be my go to recipe for scallops and pasta. It's soooo good.
Goosecross Cellars Recipe for Sauvignon Blanc
Sea Scallops and Leeks with Chive Noodles
8 oz. medium egg noodles
6 tablespoons unsalted butter
3 small leeks, thinly sliced
2 tablespoons fresh ginger, minced
½ cup Goosecross Viognier
1 ½ pounds large sea scallops, washed extremely well
Salt & ground white pepper
¼ cup heavy cream
Juice from half a lemon
Pinch of ground nutmeg
¼ cup snipped chives
1 tablespoon parsley, minced
Cook the egg noodles in a large pot of boiling, salted water, stirring often, until al dente. Drain.
Meanwhile, in a large, deep skillet over low heat, melt 3 tablespoons of butter. Add the leeks and cook, stirring, until tender, about 8 minutes. Add the ginger and cook over medium heat for 2 minutes. Pour in the wine and bring to a simmer.
Season the scallops with salt & pepper and add them to the skillet. Cover and cook over low heat for 2 minutes. Turn the scallops, cover and simmer until just cooked through, about 2 minutes. Transfer the scallops to a plate and keep warm.
Add the cream, lemon juice, and nutmeg to the skillet and bring to a simmer. Add the noodles and the remaining 3 tablespoons butter and toss to coat. Season with salt & pepper. Add the scallops and 3 tablespoons of the chives and toss again. Mound the noodles on the plate, top with scallops, then sprinkle with remaining chives and parsley.
Serves 4
http://www.goosecross-recipes.com/index.php?chk_limit=&num_page=26