Pair our Sauvignon Blanc with scallops for a summer meal sure to delight!
Ingredients (8 servings):
1⁄2 cup butter, divided
1⁄2 cup District 7 Sauvignon Blanc, divided
1 tablespoon olive oil
2 pounds sea scallops, rinsed and patted dry
1 tablespoon brown sugar
1⁄2 teaspoon cayenne pepper
Salt and ground black pepper to taste
Heat 1⁄4 cup butter, 1⁄4 cup District 7 Sauvignon Blanc, and olive oil together in a large skillet over medium-high heat. Sear sea scallops in skillet until browned and just about cooked through, 2 minutes per side. Transfer scallops to a plate and cover lightly to keep warm. Add remaining butter, remaining wine, brown sugar, cayenne pepper, salt, and black pepper to the same skillet and whisk over medium-high heat until sauce reduces, 2 to 3 minutes. Drizzle sauce over scallops and serve immediately.