Special Diet - Created Date : 25.8.2019

Easy Healthy Recipes For Busy Home Cooks

Easy Healthy Recipes For Busy Home Cooks

Easy Healthy Recipes For Busy Home Cooks

Pan Seared Scallops in Chardonnay Butter Sauce

Pan Seared Scallops are an easy to make dish, made even more delicious with a herb brown butter sauce infused with Chardonnay. Disclosure: This post is sponsored by Woodbridge by Robert Mondavi Wines. I have been compensated financially by them. As always,all opinions are my own. Please enjoy wine responsibly.

Pan Seared Scallops in Chardonnay Butter Sauce

Spring & Summer: The Season for Scallops and Chardonnay

The scallop season has just begun, so now is a great time to get some of these delicious bites from the sea. Spring is also a perfect time to enjoy white wines, and these pan seared scallops include a delicious Chardonnay from Woodbridge Wines by Robert Mondavi. These California wines are characterized by zesty fruit flavours, and lovely smooth finishes; perfect compliments to food. The Chardonnay that I chose for this dish has an aroma of green apple and a floral undertone, with a rich oak finish, perfect for scallops.

Pan Seared Scallops with Chardonnay Butter Sauce

Look for this Chardonnay from Woodbridge Wines by Robert Mondavi, in the California section of your liquor store. Or try one of their other whites, a crisp and refreshing Pinot Grigio, light and versatile White Zinfandel, or a crisp, bright, Sauvignon Blanc. Try them all to find your favourite. Visit Woodbridgewines.com for more info, recipes, and serving tips. I especially love the super useful Food & Wine Pairing App. It’s a perfect resource for wine and food pairings. You’ll also find other great recipes, by visiting their Woodbridgewines.com.

About Scallops

Scallops are a favourite treat from the sea for us. They are succulent, sweet and meaty morsels that don’t need a lot of dressing up. These bivalve mollusks live in shallow ocean waters throughout the world. Unlike other mollusks, such as oysters, scallops don’t attach themselves to anything. Scallops are free swimmers, can you believe it?. They use their adductor muscle, which is the part that we eat, to move themselves though the water. The muscle is used to rapidly open and close the shell, which forces a jet of water past the shell hinge, propelling it forward.

Pan Seared Scallops in Chardonnay Butter Sauce

About Chardonnay

This 2016 Chardonnay from Woodbridge by Robert Mondavi is available in Canadian liquor stores this spring, 2018. This delightful Chardonnay has a fresh and vibrant taste with apple, peach, and warm oak flavours. The grapes for this wine were fermented in stainless steel tanks, then aged in oak in the last 5 -6 months, giving this wine it’s character and beautiful complexity.

Nutrition Facts About Scallops

Although they taste decadent, scallops are low in fat and calories. This delectable shellfish is a perfect source of lean protein. They are an excellent source of Vitamin B12, a vitamin that is important for a well-functioning nervous system and affects your energy levels. As well, scallops are good sources of magnesium, potassium, iron and calcium. Like most seafood, scallops are a great source of omega 3 fatty acids, the benefits of which are too many to list here. But check them out here: 17 Health Benefits of Omega 3’s

Pan Seared Scallops with Chardonnay Butter Sauce

Fun Scallop Fact

Many people pronounce scallop to rhyme with “gallop” However, the correct way to say it is to rhyme with “dollop”

My husband and son-in-law love scallops, so I am excited to try your recipe, Colleen! It looks amazing and perfect for a birthday dinner or company! Chardonnay would be a perfect pairing, too. The butter sauce sounds luscious – a lovely recipe ??

I definitely need more scallops in my life! Healthy, easy to prepare and delicious! What’s not to love?! And this recipe with chardonnay butter sauce sounds like perfection! On another note, I’ve been pronouncing scallops wrong my entire life! ??

Scallops are one of my very favourite seafoods, but I’ve not had them in a wine butter before, like it very much. I had them in whisky butter a few times when visiting Islay in Scotland, that was good!

What Designers Can Try From Martha Stewart?

Like every housewife, Martha Stewart, a long-time developer of experience, can teach a few things to UX practitioners to bring back users for more.

You can compare the experience of spending time with people living in their homes to experience a brand. When you enter the home of a truly wonderful host, you are faced with a number of carefully designed options designed to give you a positive experience. In other words: you are experiencing the ın brand ”of that household.

Pleasant tastes, ambience and lighting, welcoming cuddles and talking, the best hosts are planning every experience that their guests will experience, taking into account all their senses and emotional reactions. Like every brand, good hosts want their guests to come back for more.

Although some houses have played a role in persuading people to carefully consider their guests' multi-sensual needs while Martha Stewart, Candice Olson, and Jonathan Adler had such personalities, many homeowners have done this in multiple points of contact for generations. In many ways, we can say that homeowners are original experience designers.

Like every good host, brands also want consumers to enjoy the experience of their products. However, very often, they do not understand the spectrum of the multi-sensory needs of their customers and thus fall behind the expectations of the meeting.

Brands, Martha, Candice and Jonathan, by considering the three important principles, including the best daily hosts, brands can design meaningful, multi-sensory experiences and establish long-term relationships with customers.

  • SHARE :