A tribute to a man outstanding in his field.
Roger loved his vineyard and it seemed
appropriate we dedicate this wine
in his memory. Serve this citrusy, light white Brianna Grape wine slightly chilled with
one of his favorites, scallops.
- 1 to 1 1/4 pounds dry sea scallops, approximately 16
- 2 teaspoons unsalted butter
- 2 teaspoons olive oil
- Kosher salt
- Freshly ground black pepper
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
See our AWARDS
page to see what honors this wine has received.