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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Geyser Peak Winery 2006 Sauvignon Blanc River Road Ranch Russian River Valley and Scallops and Mint Pesto Pasta

Presented by: Carole and Marshall Ward

The scallops were marinated all day in the mint pesto. Then put on scewers and grilled. The grilled scallops were then put on top of the pasta mixed with the remaining pesto. A tasty sauce was drizzled on top.

Everyone in the party agreed the Geyser Peak Sauvignon Balnc paired excellent with the light taste of the mint in the pesto and the scallops.

Inspiration for Pairing: Carole and Marshall love scallops and this recipe. They tired a few other wines before matching the mint with this Geyser Peak Sauvignon Blanc

Scallops with Balsamic Syrup

1 ½ tbsp. Mint Pesto
2 tbsp. olive oil
Salt and freshly ground pepper to taste

2 pounds large sea scallops
2 tbsp. Balsamic Syrup

In a small bowl, combine the marinade ingredients. Put the scallops in a lock-top plastic bag and pour in the marinade. Turn the scallops in the bag to coat them evenly. Close the bag and refrigerate for at least 30 minutes or up to 2 hours.

If using bamboo skewers, soak them in cold water for at least 30 minutes to prevent them from burning while grilling. Drain.

Thread the scallops onto the skewers.

Prepare a barbecue grill or a grill pan for medium-high heat grilling. Grill the scallops for 3 to 4 minutes per side, or until seared on the outside and just barely translucent in the center.

Place the brochettes on a bed of Fusilli with Mint Pesto and Sun-Dried Tomatoes. Drizzle the Balsamic Syrup over the scallops. Serve immediately.

Balsamic Syrup

2 cups balsamic vinegar
Put the vinegar in a small, heavy saucepan. Cook over high heat for 12 to 14 minutes, or until it becomes syrupy and bubbles begin to form. (Be careful not to reduce it too much or it will become burnt and stringy.) Remove from heat and let cool. Pour into an airtight container and keep refrigerated. (May be made up to 1 month ahead, covered, and refrigerated.)

Fusilli with Mint Pesto and Sun-Dried Tomatoes

1 pound fusilli or penne pasta
¾ cup Mint Pesto
½ cup oil-packed sun-dried tomatoes, drained and julienned
½ tsp. finely ground black pepper
1 tbsp. Balsamic Syrup
½ cup freshly grated Parmesan cheese

In a large pot of salted boiling water, cook the pasta for 8 to 10 minutes, or until al dente. Drain well, reserving ½ cup of the pasta water.
Transfer the pasta to a large pasta bowl and add the reserved pasta water, the pesto, sun-dried tomatoes, and pepper. Toss to combine. Drizzle with the balsamic syrup and serve immediately. Pass the parmesan cheese separately.

Mint Pesto

3 tbsp. blanched almonds
2 garlic cloves
½ cup packed fresh parsley leaves
1 cup packed fresh mint leaves
Grated zest of 1 lemon
½ cup olive oil
Salt and freshly ground black pepper to taste
¼ cup freshly grated parmesan or Romano cheese

In a small nonstick skillet, toast the almonds over medium heat for 3 to 4 minutes, or until lightly browned and fragrant.

In a food processor fitted with the metal blade, puree the garlic cloves.

Add the parsley and mint and process until finely chopped. Add the toasted almonds and process to finely chop. Add all the remaining ingredients except the cheese and process until well blended. Taste and adjust the seasonings. Transfer to an airtight container, cover, and refrigerate. Stir in the cheese just before serving. (May be prepared 1 week ahead, adding the cheese just before serving.)

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