Scallops with Chestnut Sauce and Crisp Sage
"In 1994, when I enrolled at the Culinary Institute oh America in Hyde Park, I had to catch up on so much—it was like I had a virgin palate for food and wine," says Rajat Parr. "For instance, I'd never had a scallop before; I didn't even know what they were. I had never seen a chestnut before, either. So cooking school was an eye-opening experience."Plus: F&W's Fish and Seafood Cooking Guide More Seafood Recipes
Parr discovered the terrific Chenin Blancs of Loire during a seminal wine class at the Culinary Institute of America in Hyde Park, New York, and loves to serve them with these caramelized scallops in a smoky, bacon-infused chestnut sauce.