Ingredients

• 4 TBSP Butter, divided

• 3 TBSP flour

• 1 c Riesling or other white wine

• 1 c heavy cream (or ½ c heavy, ½ c half and half)

• 12-16 oz scallops (may be frozen)

Directions

Prepare rice or pasta as a bed for the scallops.

Melt one TBSP butter in a skillet. Sauté scallops and keep on low heat. Don’t worry if there are juices in the pan.

Melt 3 TBSP butter in a saucepan over medium heat. Add flour and stir as it thickens. Add wine and allow to thicken. Add cream and continue stirring as it thickens.

Put pasta or rice on plates. Using a slotted spoon, top with a serving of scallops. Add a generous serving of wine sauce over the scallops (1/2 c or more). Serve with a green vegetable.

Note: Wine sauce also pairs well with salmon or white fish, chicken, or pork.

Serve over rice or pasta. Pairs well with Bristol Valley 2019 Riesling, and our other Rieslings too.