Sea Scallop Recipe

Served on a light bed of chopped spring greens.
1 lb package Bomster’s Scallops, thawed, rinsed and cleaned, and patted dry with paper towel
2 tbls extra virgin olive oil
1 shallot, minced
1 clove garlic, smashed
1/2 cup white wine
1 1/2 sticks of butter (NO CREAM!!!)
1 vanilla bean, pod and all, split and scraped OR 1 tsp pure vanilla extract
1/2 tsp saffron threads
Sea salt to taste


Saute shallots in a saucepan in 1 tbl olive oil, until translucent. Add wine and reduce until thickened, adding saffron towards the end to infuse color and aroma, and finally the vanilla.
Add all but 1 tsp butter and whisk lightly until smooth and creamy, DON’T cook it, melt it on low lest it separate. Remove garlic clove and vanilla bean pod if used.
While reducing, heat a sauté pan with 1 tsp butter and 1 tsp olive oil and when hot add scallops face down. Cook over medium high heat until a golden brown crust is formed on the bottoms, and they are easily removed from the pan, and just cooked through.
Scatter chopped spring greens lightly over a white plate and arrange 3 or 5 scallops per. Make sure your sauce is thick and warm and DRIZZLE over and around the scallops sparingly. (Use a spoon for control.) Don’t be afraid to garnish with a few saffron threads. A few drops of white truffle oil wouldn’t hurt, either.

Bomster’s
Stonington Seafood Harvesters
Town Dock, Stonington Borough
Stonington, CT 06378
(888)-486-8404

a.ferguson

Pinot Envy

Everyone is jealous about everyone else’s Pinot. Some like it Noir, some Blanc, some Gris. Some like it thicker, some thin. Often people will argue about size, others will say it’s about style. I say everyone’s right about Pinot, because it’s all about which Pinot fits a person best, with whom one shares the Pinot, and what’s on the menu for the evening.
Pinot Noir, food friendly Pinot Blanc, and that little tart Pinot Grigio all have their seductive sides. One Pinot Noir in my little black book comes from California, way, way out and up the Sonoma Coast. It not a big wine, but styled and crafted in an elegant and voluptuous frame. It’s come hither aromas of Bing cherry jam, warm Asian spices, subtle jasmine or Earl Grey tea, and seductively subtle hints of French oak marry well with balanced acidity and perfect body to produce a mouthfeel as smooth as silk. Did I mention that I love this wine?
It’s the Fort Ross Pinot Noir Sonoma Coast, Fort Ross Vineyard and it is so beautifully delicious that you’ll fall in love with it too. Snuggle up with a glass of this Pinot with your sweet one. Pairs well with fireplaces, thick rugs, and roast chicken with rosemary and roasted corn sauce.

a.ferguson

Wine Suggestions

I may have tasted thousands and thousands of wines in my time, but there is no way I can guess what tastes good to another person. Wine is suggestive. I have to get to know all of your individual tastes to focus on what you like to drink. I might like wines that others don’t, and that’s fine, it doesn’t make anyone “wrong”.
Having tasted so much stuff, it’s easier for me to zero in on wines that you MIGHT like. Sometimes I get it the first time, sometimes it takes a few tries.
It’s up to you to express your vinous likes and dislikes to me, not the other way around. I already know what I like, it’s up to you to tell me what you are looking for. I am here to facilitate not dictate. My wine preferences and tastes are guides, not gospel, for not everyone agrees.
Wine publications and critics may give their opinion in the form of ratings and/ or reviews. My opinion comes in the form of recommendations based on what I might know about the buyer and what they tell me regarding their wine wants and needs.
I do enjoy having people try different wines that they might not usually pick for themselves.
I think there is a place for every wine that celebrates the different tastes of every person. If one wine was truly better than another, there would be only one wine, and that would bore me to tears.
Come and share your preferences with me, I will try and learn what YOU like and suggest wines accordingly.
Remember if it tastes good, it IS good. Only you know what tastes good to you... I can only guess.

a.ferguson