Disclosure: This post is sponsored by Sequoia Grove. All opinions are my own. Thank you for supporting brands and companies that help to keep my kitchen running!
The current state of the internet is as follows:
(1) Cookie recipes
(2) Candy recipes
(3) Cake recipes
(4) Cat videos
And that’s about it, as far as I can tell.
Not that I’m really complaining. I mean, who doesn’t love noshing on a plate of Christmas cookies all while being entertained by funny animal videos?
And I’m even guilty of contributing to this never-ending stream of sweets myself. But can you blame me? It is the season for Holiday baking, after all. How could I not braid bread and drizzle chocolate until my heart’s content?
But then I thought, for just a brief moment in time, it would be nice to take a little walk on the savory side of things. So today, I’m bringing you these Scallops and Mushrooms in White Wine Sauce over Crème Fraîche Polenta. If you’ve been searching for a special (but still EASY) Christmas dinner (or fast forward to Valentine’s Day!), then this recipe is totally for you!
I find a lot of people are intimidated by the thought of cooking scallops, but honestly, they couldn’t be any easier to prepare. The take only a couple of minutes to cook (be sure to dry them well to guarantee you get the perfect sear!). And even with minimal accoutrements (salt, pepper and oil), they are still a delicious addition to any meal. But since I’ve got my sights set on Holiday meal planning, I went a little bit fancier and dressed these babies up with sautéed mushrooms, shallots, fresh thyme and a luscious white wine sauce. And then I served them over some incredibly rich, soft polenta that’s made totally over-the-top yummy with crème fraîche. Seriously to die for.
Today, I’ve partnered with Sequoia Grove to create and bring you the recipe for these Scallops and Mushrooms in White Wine Sauce over Crème Fraîche Polenta. Founded in 1979, Sequoia Grove is family-owned winery located in the heart of Rutherford, Napa Valley. A “hidden gem among the giants”, Sequoia Grove is known for their world-class Cabernet Sauvignon and many other fine, well-balanced Napa Valley wines that showcase pure varietal character. Their elegant wines are great for sipping. And also for cooking.
Yes, that’s right. Cooking. Because the days of cooking with bad wine(s) are over and done with. Just don’t do it. It’s not worth it. I ALWAYS recommend cooking with a wine that you absolutely love to drink, because you’ll end up with a superior eating experience when you do. And since I do love to enjoy a glass (or two!) of Sequoia Grove Chardonnay in the evenings, I knew it would be the perfect white wine to use to make the sauce for these scallops and mushrooms.
And of course, it’s the perfect wine to serve along-side dinner once it’s all plated and ready to be devoured. So have your glasses at the ready!
You can shop for Sequoia Grove wines online, or check out their store locator to find a retailer near you!
For the Polenta:
For the Scallops: