White Wine

Escalloped Oysters

Serves 6.  Pairs with KHW Sauvignon Blanc.

1 pint oysters

2 cups coarse cracker crumbs
¼ cup melted butter
½ cup milk
½ teaspoon salt and pepper

Chop oysters coarsely and combine with their liquid.  Mix cracker crumbs and melted butter.

Arrange a  layer of cracker crumbs in shallow baking dish. Pour oysters over crumbs and continue making uniform layers, and ending with  cracker crumbs. 

Sprinkle with salt and pepper before covering with last layer of crumbs. Pour milk over all and bake at 400 for 20 minutes.

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.