More deliciousness, please.
The 14th annual American Heart Association’s Festival of Wines: Cocktails & Cuisine returns on Oct. 6 to offer guests their choice of hundreds of wines from around the world, all paired with eats from 16 of Little Rock’s best local restaurants.
As we ramp up for the event in the coming weeks, we’ll be sharing recipes from the event’s presenting sponsor, Arkansas Heart Hospital, along with pairing recommendations from wine sponsor Central and Moon Distributors.
Cheers!
Seared Diver Scallops with Red Pepper Pesto
Ingredients:
- 10 fresh diver scallops
- 1/4 cup clarified butter
- 3 fresh red bell peppers
- 1/2 cup toasted walnuts
- 1/2 cup parmesan reggiano, grated
Instructions:
Over an open flame, char the bell peppers until completely black. Place in paper sack for 10 minutes, then peel the char off with your fingers, removing as much of the black as possible.
Puree the peppers in a blender, then add the walnuts and parmesan cheese until thickened.
Using a non-stick skillet on medium high heat, begin heating the skillet adding several
tablespoons of the clarified butter.
Place the scallops in the skillet (Chef recommends only cooking five scallops at a time) and sear the scallops for one minute on each side. The top and bottom should golden and caramelize.
Enjoy!
Pair this dish with:
Chamisal Chardonnay, Edna Valley, California: Tropical notes of juicy satsuma, ripe kiwi and mango are highlighted by aromas of candied lemon peel, apple blossom and refreshing minerality. The palate supports the nose, revealing the stainless winemaking with its round, weighty mouthfeel. Crisp acidity and flavors of white nectarine, papaya and key lime pie round out the clean, lingering finish. Additionally, the early pick of the chardonnay keeps the natural acidity moderately high, resulting in a beautiful unoaked chardonnay.
Look for this beverage at Table 1 at Festival of Wines: Cocktails & Cuisine.
Gloria Ferrer Brut Rosé, Carneros, California: Only the first pressing of these selected Carneros grapes is used to make this delicious rosé. Some of the pinot noir grapes are left in skin contact for 36 hours to give this rosé its pale salmon color, while also attributing some of the delicate aromas and flavors of pinot noir itself. This rosé greets you with vibrant aromas of bright strawberry, cherry and pomegranate, as the taste continues with fruit by adding red apple and a touch of citrus zest. (90 percent pinot noir, 10 percent chardonnay)
Look for this beverage at Table 37 at Festival of Wines: Cocktails & Cuisine.