Recipes Seared Scallops with Pinot Gris Butter Sauce 4.0 (2,021) Add your rating & review Hugh Acheson (a F&W Best New Chef 2002) of Five & Ten restaurant and Gosford Wine in Athens, Georgia, flavors shallots with butter and Pinot Gris to create a sauce for scallops: "Pinot Gris loves shellfish," he says. By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is a Canadian-born chef and restaurateur. In addition to owning four restaurants in Georgia, he is a judge on the reality cooking competition series Top Chef, and an Iron Chef on Iron Chef Canada. Among Acheson's experiences is working for Chef Rob MacDonald at Ottawa's renowned Henri Burger restaurant where he acquired French etiquette, wine, and French cuisine, as well as serving as chef de cuisine at Mecca with Chef Mike Fennelly, as well as serving as opening sous chef at Gary Danko's restaurant, where he developed a love for simplicity, purity, and discipline. Food & Wine's Editorial Guidelines Updated on December 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 25 mins Total Time: 50 mins Yield: 4 Ingredients 2 tablespoons pine nuts 4 teaspoons extra-virgin olive oil 2 medium shallots, minced 2 cups Pinot Gris 2 thyme sprigs 1 cup fish stock 1 tablespoon heavy cream 1 stick unsalted butter, cut into 1/2-inch pieces and chilled 1 tablespoon minced chives Salt and ground pepper 1 packed cup baby spinach 1 teaspoon lemon juice 2 tablespoons vegetable oil 16 large sea scallops 1/2 teaspoon Aleppo pepper flakes (optional) Directions In a skillet, toast the pine nuts over moderate heat until golden, 2 minutes; transfer to a plate and let cool. Lightly crush the nuts. In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallots and cook over moderate heat, stirring, until browned, 4 minutes. Add the wine and thyme; boil until reduced to 1/4 cup, 15 minutes. Add the stock and boil until reduced to 1/4 cup, 9 minutes longer. Add the cream, bring to a boil and remove from the heat. Strain the wine sauce into a clean saucepan. Whisk in the butter, 4 pieces at a time, until the sauce is thickened and smooth; set the pan over low heat as necessary to help melt the butter. Stir in the chives and season with salt and pepper. Remove from the heat. In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper. In the skillet, heat the vegetable oil. Season the scallops with salt and pepper, add to the skillet and cook over high heat, turning once, until browned but barely cooked through, 2 minutes per side. Transfer the scallops and spinach to plates. Garnish with the pine nuts and pepper flakes. Gently reheat the sauce, spoon on top and serve. Suggested Pairing Look for a Pinot Gris from Oregon or California. Rate it Print