Solstice Scallops and Pinot Gris

Tis the season for festive gatherings, and we have just the meal idea for you to share with family and friends. A simple, easy, and decadent risotto, cooked and served with our Pinot Gris, finished with parmesan, and topped with seared scallops. A perfect pairing to share. Serves 4-6.

1 large onion
2 garlic cloves
4 tbsp butter
2 cups Arborio rice
1 cup Pinot Gris
3 cups broth
1 cup grated parmesan
salt and pepper to taste
1 lb fresh scallops

Melt a tablespoon of butter in a pan over medium heat and sauté diced garlic and onion until translucent. Add rice and stir to mix. Alternate adding splashes of Pinot Gris and broth while the rice absorbs the liquids. Keep stirring. Once the rice is tender, remove pan from heat and stir in parmesan. When the rice is getting close, heat a cast iron pan to medium high. Melt butter. Sear scallops. Baste if you wish. Season to taste.
Serve with a glass of Cellardoor Pinot Gris.

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