This week, we wanted to talk about some of our favorite South Bay wineries that don’t require a long drive to get away from it all! Plus, we want share an amazing scallop recipe to pair with that perfect Chardonnay you’re sure to find on your local wine tasting adventure…
Here are some of our favorite South Bay Wineries and why we love them:
Savannah- Chanelle, Saratoga
-Gorgeous views of Santa Clara Valley
-Rustic tasting room
-Large area for picnics, plus a Redwood grove
Sarah’s Vineyard, Gilroy
-Newly renovated tasting room
-Variety of Chardonnay styles
-Amazing views of a nursery next door
Clos La Chance, San Martin
-Indoor and outdoor meeting space
-Bocce ball court
-Winery & bottling tours
Ridge Vineyards, Cupertino
-World class, single vineyard wines
-Historic vineyard tasting
-Picnic space, reservation required
Testarossa, Los Gatos
-Artisan Wine & Cheese Experience
-Wine bar with heated patio
-Historic Novitiate Seminary, built in 1888
Featured Recipe: Scallop Scampi with Peas and OrzoYou’ll need:
- 6 ounce orzo pasta
- 1 cup fresh or frozen peas, thawed if frozen
- 1 ¼ pounds dry sea scallops* (12 to 18)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, smashed
- 4 tablespoons (1/2 stick) unsalted butter, divided
- ¼ cup Chardonnay
- 1 ½ teaspoons coarse kosher salt, or more to taste
- ½ teaspoon fresh cracked pepper
- 4 scallions, white and light green parts only, sliced
- 1 tablespoon fresh lemon juice
In a large pot of boiling, well salted water (1 tablespoon of coarse kosher salt per quart), cook the pasta according to package directions. Stir in the peas, if fresh, 3 minutes before the pasta is al dente.
Blot the scallops with a paper towel. In a large skillet overmedium-high heat, warm the olive oil. Add the scallops and cook until browned, about 1 minute per side.
Add the peas, if previously frozen, garlic and 2 tablespoons of the butter and cook, stirring until the scallops are just cooked through, 1 to 2 minutes.
Add the wine, salt, and pepper and cook, stirring, until the liquid comes to a boil. Remove the skillet from the heat and stir in the scallions, lemon juice and remaining 2 tablespoons of butter.
Taste, (ideally with your glass of Chardonnay!) and add more salt and/or pepper if you like.
Drain the pasta and then transfer to a platter. Top with the scallop mixture and serve hot.
*Dry vs. Wet Scallops – When you have a choice, choose dry scallops. “Wet” scallops have been treated with a solution called STP (sodium tripolyphosphate). You’ll have trouble browning these scallops- no matter how hot your pan or oven- because of all that excess moisture.