When quarantine and self-isolation began, one of my favourite British Columbia wineries, Stoneboat Vineyards in the Okanagan, sent me a delivery of 3 wines, and set me to the task of creating some recipes.
Since I worked so hard on them, and really loved how the photos turned out (and I got to be creative with the backgrounds, instead of solid-white like I do for Barre Fitness), I felt I should share with everyone.
First up, was a Scallops and Angel-Hair Pasta paired with Stoneboat’s Bubble Boat Brut, which I also used in the sauce!
I made this lighter and dairy-free by using vegan butter, and coconut cream instead of whipping cream – but it depends on your preference, allergies, and/or what’s in your fridge.
You could also easily make this fully vegan by using king oyster mushrooms instead of the scallops!
Serves 2 (Can be doubled)
Ingredients:
- ¾ cup Stoneboat Bubble Boat Brut
- 1 shallot, finely minced
- 2 tbsp coconut cream (solid part of coconut milk) (could also use whipping cream)
- 50g butter (vegan), cold, and cut into cubes
- 1 tsp butter
- 1 tsp olive oil
- sea scallops (4-5 per person), cleaned and hinge removed
- 1 tbsp chives and/or parsley, chopped
- 250g angel hair pasta (4 nests per person)
- alternatively capellini, or spaghettini
- salt and fresh ground pepper to taste
Instructions:
Clean the scallops, including removing the muscles, and pat dry with a paper towel.
In a medium sized shallow pan, pour the sparkling wine, and the shallots in and bring to a low boil. Then turn the heat down and for around 8 to 10 minutes, simmer until the wine has reduced by approximately half.
Take the pan off of the heat and add the coconut cream, stirring, and adding the cubes of cold butter a few at a time. Then, placing the pan back on very low heat and continue stirring until it had all been incorporated and heated through.
Remove from heat again and set to the side.
In a large pot, heat salted water for the pasta, and at the same time in another pan, melt the tsp of butter and heat the tsp of oil for the scallops over medium high heat. Add the pasta to the pot, stirring occasionally.
Add the scallops to the pan – cook for 2 or 3 minutes per side, spooning the butter/oil mixture over top of the scallops, and sprinkle with salt and ground pepper – allow them to become golden brown on each side, but just barely. Don’t overcook. Remove from heat.
When the pasta is done, scoop it out of the pot with a gripped spoon, and directly into the wine sauce (allowing a small amount of the pasta water to come with it). Stir until the pasta is fully coated in the sauce.
Plate the pasta, top with the scallops, and garnish with chives/parsley, and some fresh ground pepper, and a glass of bubbly!
ENJOY!
