Scallops and Pasta with Pistachio Pesto

Makes 2 servings but can easily be increased. 
Serve with KHW Verdelho.

1 cup chopped fresh parsley

3 tablespoons coarsely chopped pistachios
1 teaspoon  grated lemon rind
¼ teaspoon ground cumin
¼ teaspoon black pepper
1/8 teaspoon salt
2 tablespoons fresh lemon juice
1 1/4 teaspoons olive oil
¾  pound sea scallops
¼ cup all purpose flour
1/8 teaspoon  salt
2 teaspoons butter
2 cups hot cooked whole grain angel hair pasta (approx. 4 ounces uncooked)
Fresh ground pepper

Put first 9 ingredients in a food processor and process until a smooth pesto is attained.

Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock bag.  Seal and shake to coat.

Heat butter in nonstick skillet over medium-high heat.  Add scallops and cook 3 ½ minutes on each side or till done.

Combine pistachio pesto and pasta in a large bowl, tossing gently.  Arrange pasta on two plates and top with scallops evenly divided.  Sprinkle with fresh black pepper.

Turkey Tetrazzini

A favorite here at Knight Hill Winery and an excellent way to use leftover turkey.
Pairs perfectly with Riesling. Serves 6-8.

6 tbs. butter

5 tbs. flour 
2 ½ cups regular strength chicken broth
1¼ cups half-and-half
½ cup dry white wine
¾ cup Parmesan cheese
¾ pound mushrooms, sliced
8 ounces noodles (spaghetti or tagliarini)
3 to 4 cups slivers of cooked turkey (this is also good with chicken and particularly delicious made with crab)

Melt 2 tablespoons of the butter, mix in flour and gradually blend in the chicken broth, cream and wine. Cook, stirring, for about 3 minutes after mixture starts to simmer. Stir in ½ cup of the Parmesan cheese. Measure out 1 cup of the sauce and blend in remaining cheese.

Melt the remaining 4 tablespoons butter in a pan, add mushrooms and cook until lightly browned. Cook the noodles in boiling water until just tender to the bite…not soft. Drain.

Combine the large portion of sauce with noodles, mushrooms (save a few for garnish) and turkey. Salt to taste. Spoon mixture into a shallow baking dish or individual casseroles. Spread the remaining sauce over the top and place the reserved mushroom slices. Bake in a 375 degree oven until bubbling; 15 minutes for a large casserole and 8 minutes for individual size casseroles.