Sancerre-Poached Scallops with Soft Grits
Food & Wine’s Justin Chapple uses white wine—Sancerre especially—to delicately poach scallops. If you don’t have Sancerre, Sauvignon Blanc is delicious, too. Slideshow: More Scallop Recipes
Food & Wine’s Justin Chapple uses white wine—Sancerre especially—to delicately poach scallops. If you don’t have Sancerre, Sauvignon Blanc is delicious, too. Slideshow: More Scallop Recipes
This was absolutely yummy! Poaching is a great foolproof solution for succulent scallops. I’ll double-check my seasoning next time!
Read MoreGreat and simple recipe.
Read MoreI really liked this recipe. It was easy to make and even though I didn't had Sancerre, Santa Margherita was very good.
Read MoreWe were disappointed in this dish. The flavors really didn't seem to go together. We won't make this again.
Read MoreThis is delicious and easy to make. I reduced the cooking liquid and swirled in butter to make a sauce. Served it with oven roasted asparagus sprinkled with truffle salt.
Read MoreSounds delicious, but why discard the poaching liquid? Seems to me you could use it as the base for a nice sauce, or a good add-in to a fish stew.
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