Seared Scallops and Pomegranate Sauce with Riverbench Reserve Chardonnay

There’s something about buttery seafood paired with a wine that has a little hit of toastiness to it; it rounds out the entire meal and just screams decadence. Since our Reserve Chardonnay has high acidity and a bright citrus tone, the pomegranate sauce serves as a nice bridge between the two.

• 1 lb. scallops, blotted dry
• 4 tbsp. butter (keep 2 tablespoons of it cold, and cut it into little pieces)
• 1 tsp. olive oil
• 1 cup pomegranate juice
• ¼ cup chicken stock
• ¼ cup white wine
• 1 sprig of thyme
• 1 bunch arugula
• Fruity olive oil, for drizzling

Start the sauce by combining the pomegranate juice, chicken stock, wine, and thyme in a saucepan. Bring to a simmer and cook until reduced- you will want it thick enough to coat a spoon. This takes about 20 minutes.

Meanwhile, in a large heavy skillet, heat 2 tbsp. butter and the olive oil on medium-high heat. Coat the pan. Season the scallops with salt and pepper, and add to the hot pan. Cook 2 minutes per side, or until cooked through.

Put a small bunch of arugula on each plate, and drizzle with olive oil. Season with salt and pepper. Top with scallops, and drizzle pomegranate sauce on top.