On this #WineWednesday we are featuring one of Caroline's favorites, our 2014 Domaine Lebreuil Bourgogne Pinot Noir.
Did you know March is National Nutrition Month?
Fox 4 Good Day invited us to share a recipe for Seared Scallops with Raspberry Gastrique.
Watch Ryan's cooking demo from Saturday March 4th 2017.
1/2 cup White Vinegar
1/8 cup raspberry preserves, seedless
1/8 cup granulated sugar
A pinch of Kosher Salt
In a saucepan combine the vinegar, raspberry preserves and sugar. Season with pinch of salt.
Bring to a boil, then lower to heat.
Reduce the mixture by half, then cover and set aside.
0.75 Lbs. Sea Scallops, patted dry
Kosher salt and black pepper, for seasoning
1 TBSP EVOO
1/2 TBSP Unsalted Butter
Make sure Scallops are rinsed, pat dry.
Season Scallops with salt and pepper.
In a skillet over medium-high heat, melt the butter then drizzle in EVOO.
Place the Scallops in the pan-make sure it is thoroughly heated. Cook the Scallops for 2-3 minutes, then flip and cook for another 2-3 minutes.
Ladle the Gastrique onto the plate and place the Scallops over the sauce.
Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket