Recipe: Larry’s New Year’s Eve Scallops

You know Larry loves wine, but did you also know he’s a whiz in the kitchen? Check out thislarry ringing out customer lovely recipe for scallops he created this year for a special New Year’s Eve celebration.  He served this with Fettuccine and homemade Alfredo and a Ceasar salad. Don’t forget to serve the rest of the Pinot Gris with your meal. This is an excellent pairing!

To help you recreate this dish at home, the Oilerie is offering $1.00 off any oil purchase when you show them this post (paper or mobile). Water 2 Wine will offer 10% off the Washington Pinot Gris mentioned in this recipe. 
Special offer valid 1/12/2016-2/11/2016. 
Larry's New Year's Eve Scallops
  • About ¾ pound dry scallops. Make sure they are fresh.
  • 1 cup W2W Washington Pinot Gris
  • 1 tsp. dried Parsley
  • 1 tsp. dried Oregano
  • ½ stick salted butter
  • 1½ tbp of Oilerie Lime infused Extra Virgin Olive Oil (EVOO)
  1. Put the wine, butter, parsley and oregano into a small skillet and simmer at a moderate temperature until the volume is reduced to approximately half. Put this aside in a bowl.
  2. In the same skillet, add the EVOO to the hot skillet. Once the oil is hot, place the scallops flat-side down across the skillet surface. Sear for about 1 minute. Turn the scallops and sear for another minute. Scallops should brown slightly.
  3. When complete, add the wine reduction and allow to simmer for 1 - 2 minutes. DO NOT OVERCOOK THE SCALLOPS. They should remain flexible, not firm.