Vidal Blanc Scallop Grill Pouches

Name: Vidal Blanc Scallop Grill Pouches
Yield: serves 6 as an appetizer
Ingredients: 1 1/2 cups Logan Ridge Vidal Blanc; 2 shallots, thinly sliced; 6 tablespoons unsalted butter; 1 tablespoon extra virgin olive oil; 2 pounds bay scallops; 1 pint grape tomatoes, halved; 3 cups (about 2 ounces) loosely packed baby spinach; 1 cup sweet white corn kernels; 1 1/2 cups chopped fresh basil; Salt and freshly ground black pepper; Lemon slices, for garnish; Fresh chopped parsley, for garnish

January 24, 2012

Used correctly, wines should intensify, enhance, and accent the properties of a dish, not overpower it. With years of experience in winery kitchens, Chef William Cornelius has mastered the fine art of cooking with wine. Using Vidal Blanc as the key flavoring component, he adds a remarkable richness of tropical fruit and a slightly spicy finish to this preparation of bay scallops.

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