Day Boat scallops are not frozen or chemically treated in any way. This freshness really comes forward in this stand-out dish.
A combination of spices including fennel seed, cumin seed, thyme, tarragon, and turmeric, create a crispy crust on tender salmon.
Asian flavors combine with Merlot to sauce seared tuna. Recipe includes directions for making a rice pilaf with pine nuts.
Creamy risotto takes work but is worth the effort, especially when made with a good Chardonnay and fava beans.
Less expensive than crab cakes, but just as elegant, salmon cakes with Hollandaise sauce pair beautifully with a Pinot Noir.
Finger-lickin' good--enjoy a big bowl of juicy, spicy, buttery, garlicky shrimp with chewy bread to mop up the sauce.
Gary and Marcy Eberle put Paso Robles on the wine map when they introduced their Cabernet Sauvignon 33 years ago. If Gary's cooking is as good as his wine, this paella will win them international acclaim!
Creamy risotto pairs deliciously with a Sauvignon Blanc, like the 2010 Nautilus Sauvignon Blanc from New Zealand. Folded in are plump baby scallops and tender asparagus spears.
Slow simmering develops flavor in this tasty broth that complements tender seafood and a good glass of Pinot Noir. Serve as a soup with crusty bread to sop up the broth, or over rice or pasta.
Tender, marinated then grilled salmon is topped with a luscious, intensely flavored Pinot Noir reduction sauce.
The 2010 Buttonwood Farm Winery Grenache Blanc has green apple and Clementine notes, with a hint of nutmeg spice, garden sage and Bosc pear--a luscious combination with shallots and thyme for a lovely sauce to top a fillet of fish.
Succulent scallops are more enticing with a reduction sauce made with R & B Cellars Serenade Sauvignon Blanc and orange, lemon and pineapple juices.
Finely diced shallot and chives lend a delicate crunch to oysters and give a slight kick to the fresh sea taste of oysters. An elegant appetizer paired with Gloria Ferrer Caves & Vineyard sparkling wine.
Sop up the garlicky cooking oil with chewy bread and enjoy fragrant, tender shrimp. This easy-to-prepare recipe is table ready in just 10 minutes.
Rosé is a great pairing with spicy dishes. The brisk and refreshing Palmina Botasea pairs well with squid ink pasta with the spice of the Chipotle pesto made with fresh herbs, pine nuts and feta cheese.
Marinate salmon in ginger, soy sauce, orange juice, green onion and sesame oil, then reduce the marinade for a thick glaze to coat the tender baked salmon. An easy recipe that pairs wonderfully with Pinot Noir.
Learn how to prepare soft shell crabs from an expert--Chef William Walden of the Goodstone Inn & Restaurant who has brought in numerous awards, including “Top 100 Best Overall Restaurants in the USA 2011″ in the OpenTable's Diners' Choice Awards.
Heart-healthy salmon gets glamorous with a lacquer of sherry, soy sauce and ginger.
Tender chunks of lobster are framed by a cheese sauce that is rich and creamy. The addition of flavorful mirepoix vegetables is inspired!
Sometimes simple is the best! A touch of cream dresses up a mushroom sauce that pairs nicely with rice pilaf and a glass of Chardonnay.
This easy, versatile vinaigrette can transform any firm, white fish into a spectacular light and tasty meal. Highly recommended with Greenwood Ridge Vineyards Sauvignon Blanc.
Pair these plump grilled scallops with a lovely glass of Pessagno Winery's Pinot Noir.
This wonderfully exotic Asian dish is originally from Bangkok. The herbs used in this dish are typical found in many wonderfully fragrant Thai dishes. All the ingredients are available at Asian markets.
If you own a thermal immersion circulators or PID controller, you can replicate Chef Jordan C. Mackey's gourmet presentation of salmon in sweet corn sauce. Or, save yourself some dishwashing by enjoying his wonderful cuisine at the elegant Restaurant Cuvée in Napa.
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