Better together: Venus Roussanne & Nantucket Bay Scallops
This is a match made in heaven: Venus Roussanne-Viognier with Donelan family favorite, Nantucket Bay Scallops. The sweetness of the scallops with the minerality of the wines makes for an incredible combination. Even if you can’t get Nantucket Bay Scallops we encourage you to cook with your family and friends while sharing a bottle or two of Donelan.
Our son Tripp Donelan is the primary hauler for our family. We display our licenses on our bibs and hats. Only a bushel of scallops per day is permitted and a few of our favorite spots include Monomoy, Hither Creek, Shawkemo, and Madaket Harbor. You can either haul them with a rake or simply dive for them.
- 5 tablespoons unsalted butter
- 4 shallots finely chopped
- Panko (Japanese bread crumbs)
- 1 lb Nantucket Bay Scallops (or fresh bay scallops if Nantucket Bay Scallops are not available)
- 2 tablespoons good olive oil
- 1/2 lb fresh pasta (dry pasta if you don’t have fresh)
- Salt and Pepper to taste
- Melt 4 tablespoons butter in frying pan and sautée 4 finely-chopped shallots over medium heat until golden.
- Add a handful of Panko, salt and pepper to taste, and mix in. Set aside.
- In another pan, sauté 1 lb Bay Scallops in 1 tablespoon butter and 2 tablespoons olive oil over medium high heat until browned, about 3 minutes. Do not boil and do not overcook.
- Cook pasta in boiling salted water according to directions. Drain and put in bowl.
- Blend the scallops with reheated shallots and Panko and toss with the pasta. Add olive oil if too dry and salt and pepper to taste.
- Serve with fresh, crusty bread and a green salad.