Recipes to Pair With a Diversity of El Dorado Wines

Fitzpatrick’s Scallops Eire Ban


1 lb. scallops
1 medium carrot
1 leek, white part only
1/2 small celery root, peeled
Fresh tarragon to taste
cup cream
1/4 lb. butter, plus 1 tablespoon
2 shallots, chopped
cup Fitzpatrick Eire Ban

Cut carrot, leek & celery root into julienne. In a skillet, over moderate heat, slowly sauté vegetables in 1 tablespoon butter until tender but still crisp. Salt to taste & set aside. In a clean skillet, sauté scallops briefly over moderate high heat. Remove scallops to a warm plate. Add shallots to pan and sauté briefly. Add wine & tarragon; bring to boil. Reduce liquid by half. Add cream & continue cooking until mixture thickens. Whisk lb. butter into a sauce, 2 tablespoons at a time. Do not let sauce boil.

Place divided scallops in the center of warmed plates & arrange vegetables around the scallops. Pour sauce over scallops and serve with Fitzpatrick Eire Ban Sauvignon Blanc.

(Serves four)