Pairing Désir with Seared Scallops and Beurre Blanc

Only the second white blend we have ever made, and the pairing that brings it into focus.

Désir is a Bordeaux-style white blend from Red Mountain and the Yakima Valley: 66 percent Sémillon, 34 percent Sauvignon Blanc. It shows pear, fig, and herbs on the nose, similar flavors on the palate, with bright acidity and a long finish.

The pairing that brings everything in this wine into focus is seared scallops with beurre blanc. The rich, buttery beurre blanc complements the wine's crisp acidity. The citrus and herbal notes of the Sauvignon Blanc cut through the sauce's richness. The Sémillon adds a round, creamy texture that mirrors the buttery scallops without ever competing with them. The dish highlights the freshness of the scallops while drawing out the complexity of the wine.

This recipe is from Karen Binder, our long-time recipe partner.

Seared Scallops with Beurre Blanc

Recipe by Karen Binder. Used with permission by Brian Carter Cellars. Reach out to the tasting room for the printable card.

Serves 4.

For the scallops

• 1 1/4 pounds large dry-pack sea scallops (about 12 to 16), side muscle removed
• 2 tablespoons neutral oil, such as grapeseed
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper

For the beurre blanc

• 1/4 cup dry white wine
• 1/4 cup white wine vinegar or Champagne vinegar
• 2 tablespoons finely minced shallot
• 1 tablespoon heavy cream
• 8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces
• 1 teaspoon fresh lemon juice
• Pinch of kosher salt
• White pepper to taste

To serve

• 1 tablespoon finely chopped chives or chervil
• Microgreens (optional)
• Lemon wedges

Method

1. Dry the scallops thoroughly. Pat them dry on all sides with paper towels. Season generously with salt and pepper. Dry scallops are the difference between a good sear and a steamed scallop.
2. Start the beurre blanc. In a small saucepan, combine the white wine, vinegar, and shallot. Bring to a simmer over medium heat and reduce until just 1 to 2 tablespoons of liquid remain. Add the cream and bring back to a simmer for 30 seconds.
3. Mount the butter. Reduce the heat to low. Whisk in the cold butter one piece at a time, allowing each piece to almost fully emulsify before adding the next. The sauce should be glossy and thick enough to coat a spoon. Do not let it boil. Strain into a clean small saucepan if you prefer a smooth sauce, or leave the shallots in for more texture. Stir in the lemon juice. Season with salt and white pepper. Keep warm over the lowest possible heat or set in a warm spot off the stove.
4. Sear the scallops. Heat a large heavy-bottomed skillet (stainless or cast iron) over high heat. Add the neutral oil and swirl. When the oil shimmers and is just beginning to smoke, add the scallops one at a time, leaving space between them. Do not crowd. Sear undisturbed for 2 to 2 1/2 minutes, until the underside is deeply golden brown and a crust has formed.
5. Flip and finish. Add the butter to the pan. Flip the scallops. Cook on the second side for 1 to 1 1/2 minutes, basting with the foaming butter. The scallops should be just opaque in the center. Transfer to warmed plates.
6. Plate. Spoon a pool of beurre blanc onto each plate. Arrange three scallops over the sauce. Scatter with chives, microgreens if using, and serve with a lemon wedge alongside.

Tasting Notes for Désir

The current vintage of Désir opens with pear, fig, and herbal notes. The mid-palate carries that creamy weight that good Sémillon delivers, balanced by the bright citrus lift from Sauvignon Blanc. The finish is long and clean, with a mineral note that comes from the Red Mountain fruit.

Désir is a limited production wine. Pour cool, around 50 to 55 degrees Fahrenheit, in a white Burgundy glass.

This is a wine to serve when you are cooking something you want guests to remember. The scallops give you that occasion.

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