Happy Chardonnay Day! Today we celebrate one of the world’s most beloved grapes and the elegant, expressive wines it produces. At Sterling Vineyards, Chardonnay is crafted to highlight balance, texture, and a true sense of place, showcasing the character of our estate vineyards.
To mark the occasion, we are sharing one of our favorite Chardonnay pairings, a dish that truly shines alongside the freshness and complexity of this versatile wine.
Summary
Chardonnay Day is the perfect opportunity to explore Sterling Vineyards Chardonnays and enjoy them with a thoughtful food pairing. Seared scallops with lemon herb sauce highlight the wine’s brightness, texture, and balance.
Sunday Supper with Sterling
Seared Scallops with Lemon Herb Sauce
This elegant yet approachable dish celebrates the flavors of spring. Tender sea scallops are seared until golden and finished with a bright lemon herb sauce that enhances their natural sweetness.
Paired with Sterling Vineyards Chardonnay, the dish becomes a seamless balance of richness, acidity, and freshness.
Why This Pairing Works
Sterling Vineyards Chardonnay complements scallops beautifully thanks to its structure and vibrancy.
The pairing works because:
-
Bright acidity lifts the scallops’ delicate sweetness
-
Creamy texture mirrors the buttery sauce
-
Citrus notes echo the lemon and fresh herbs
Together, the wine and dish feel refined and harmonious.
Ingredients
-
12 large sea scallops, patted dry
-
Salt and freshly ground black pepper
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
1 small shallot, finely minced
-
1 garlic clove, minced
-
½ cup dry white wine, such as Chardonnay
-
¼ cup fresh lemon juice
-
¼ cup finely chopped fresh herbs, such as parsley, basil, and chives
-
2 tablespoons cold unsalted butter, cut into small cubes
Directions
-
Season the scallops evenly on both sides with salt and freshly ground black pepper.
-
Heat the olive oil in a large skillet over medium high heat until shimmering. Add the scallops in a single layer, working in batches if needed to avoid overcrowding.
-
Sear the scallops for about 2 minutes per side, until a golden crust forms. Transfer the scallops to a plate and tent loosely with foil to keep warm.
-
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced shallot and garlic and cook until softened and fragrant, about 1 to 2 minutes.
-
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the liquid has reduced by about half, 2 to 3 minutes.
-
Remove the skillet from heat and whisk in the chopped herbs and cold butter cubes until the sauce thickens slightly. Season with salt and freshly ground black pepper to taste.
-
Spoon the lemon herb sauce over the seared scallops and serve immediately with a side such as steamed asparagus or a simple green salad.
FAQs
What foods pair best with Chardonnay?
Chardonnay pairs well with seafood, creamy sauces, roasted poultry, and dishes with citrus or herb driven flavors.
Is Chardonnay better with butter or acid driven dishes?
Both work. Chardonnay’s acidity balances butter rich dishes, while its texture complements bright, citrus focused recipes.
Can I use a different white wine for cooking?
Yes. Any dry white wine works, but using Chardonnay mirrors the flavors in the glass and enhances the pairing.
