Domaine Laporte, Le Grand Argentier, Menetou-Salon, 2016
Domaine Laporte is one of the most highly respected estates in the Loire Valley. Founded in 1850,Domaine Laporte it is now run by the grandsons of Henri Bourgeois, who purchased it 1986.Menetou-Salon, located southwest of Sancerre, is a small appellation producing high quality wines thatrival the more well-known Sancerre.
This particular wines great, light yet with a round mouth feel that is very satisfying. The nose has notes of goose berry, lime peel and a note of clean minerality with a note of very soft white flower. Clean crisp with peach or nectarine flavors intermingled with very well balanced acidity, that leads to a supple finish that lingers just long enough, if you like Sancerre or drier Sauvignon Blanc this wine is a must try.
The beginning of scallop season is here and this wine will pair very well with almost any light dish and is just great as a starter.
Pan-Seared Scallops, with a Orange-Lime Vinaigrette
What you will need:
1 1/2 pounds large sea scallops (dry If you can get them), tendons removed
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
Orange-Lime Vinaigrette -
2 tablespoons orange juice
2 tablespoons lime juice (fresh is best if you can squeeze it)
1 small shallot, minced
1 tablespoon minced fresh cilantro
1/8 teaspoon red pepper flakes
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
How to prepare:
Orange-Lime Vinaigrette - Combine orange juice, lime juice, shallot, cilantro, and pepper flakes in medium bowl. Slowly whisk in vegetable and olive oils. Season with salt to taste, Set aside and whisk before dressing cooked Scallops.
Scallops - Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1 side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking).
Transfer scallops to large plate and tent loosely with aluminum foil. Wipe out skillet with wad of paper towels and repeat cooking with remaining oil, scallops, and butter.
Serve immediately, garnish with orange or lime wedges and dress with the vinaigrette.
Recipe adapted from splendidtable.
The Wine Guys