Perfect Pairings: Georges Duboeuf, Morgon, 2008, Beaujolais, France, 242534

Scallops in Beaujolais Sauce

2 shallots, peeled and diced
3 oz. Beaujolais wine
juice of 1/2 fresh lemon
2 oz. heavy cream
1/4 lb. butter, very cold
salt and pepper to taste
1 tbsp. vegetable oil
1 lb. scallops, fresh or thawed
fresh chive or parsley garnish

1. Place shallots in a sauce pan with Beaujolais wine and lemon juice. Bring to a boil then reduce heat to simmer. When liquid in pan is reduced by half, add 2 oz. of heavy cream and bring back to a boil for 1 to 2 minutes, stirring constantly.

2. Remove pan from heat and add butter, beating briskly by hand until smooth. Season with salt and pepper.

3. Dry scallops with paper towels. Preheat a skillet until it smokes, then add a thin coating of vegetable oil. Add the scallops and brown lightly on each side. Reduce the heat, cover and cook for 2 to 3 minutes.

4. Place scallops on a plate and pour butter sauce over the top. Garnish with fresh chive or parsley.

Serves 4.







					Scallops in Beaujolais Sauce 2 shallots, peeled and diced 3 oz. Beaujolais wine juice of 1/2 fresh lemon 2 oz. heavy cream 1/4 lb. butter, very cold salt and pepper to taste 1 tbsp. vegetable oil 1 lb. scallops, fresh or thawed fresh chive or parsley garnish 1. Place shallots in a sauce pan with Beaujolais wine and lemon juice. Bring to a boil then reduce heat to simmer. When liquid in pan is reduced by half, add 2 oz. of heavy cream and bring back to a boil for 1 to 2 minutes, stirring constantly. 2. Remove pan from heat and add butter, beating briskly by hand until smooth. Season with salt and pepper. 3. Dry scallops with paper towels. Preheat a skillet until it smokes, then add a thin coating of vegetable oil. Add the scallops and brown lightly on each side. Reduce the heat, cover and cook for 2 to 3 minutes. 4. Place scallops on a plate and pour butter sauce over the top. Garnish with fresh chive or parsley. Serves 4.



	Georges Duboeuf • Morgon • 2008 • Beaujolais • France • 242534 Grape: Gamay appearance - bright, clear color : purple aroma - moderate flavors (smell + taste) sweetness - dry acidity - defined oak - fruit - blueberries earth - vegetal body - medium tannins - soft alcohol - 13% serving notes - serve cool.				• The poor Gamay grape is having an identity crisis. And if you are only familiar with Beaujolais Nouveau, you are missing out on what this region and grape have to offer. Just south of and often included in Burgundy, Beaujolais boasts ten areas deemed cru. French for growth, the term cru indicates a village or vineyard of high winemaking standards. Dark and rich, Moulin-a-Vent and Morgon are just two of the cru Beaujolais that deserve your attention.