Master Wine Club Recipes - October 2022

Oct 24, 2022

Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!

Recipe by: Adam Perry | Serves 4

Ingredients:

Directions:

Pull off the catch muscle from each scallop (the tough fiber on the side of the scallop). I save these to make stock.
Rinse under cold water and pat dry
Lightly sprinkle the scallops on all sides with salt and pepper
Put a heavy-bottomed pan on the stove, and set the temperature to medium high. Add olive oil.
When the olive oil just begins to shimmer, add the butter to the pan. As soon as it’s melted, add the garlic and cook for 30 seconds.
Add the scallops to the pan, and turn the temperature to medium. Do not touch them for 1-2 minutes then flip them and cook for another 1-2 minutes. Time and temperature will vary significantly based on the size of the scallop, so evaluate after the first turn and adjust accordingly. You’re looking to develop a golden brown or caramel colour, not black.
Serve them by themselves with toothpicks as an hors d’oeuvre, or on salad greens in a light vinaigrette as a great first course

Adapted from: Delish | Serves 2

Ingredients:

Directions:

Set oven temperature to 425F degrees.
Season your hen with herbs and spices of your choice. We've chosen thyme, rosemary and salt & pepper. Don't forget to season all folds, flaps and the inside.
Stuff the cavity with more herbs, sliced lemon, garlic and shallots
Tuck the wings under the hen to avoid burning.
To ensure the hen cooks evenly, tie the legs to get evenly cooked meat
cut up potatoes and scatter in your baking dish. Season with salt & pepper.
Transfer the hen to your baking dish and let roast for 50 minutes or until potatoes are golden.
Let rest for 10 minutes before serving. Enjoy!

Recipe by: Adam Perry | Serves 6-8

Ingredients:

For the herb crust:

For the pan sauce:

Directions:

Preheat the oven to 425 F. Set your rack in the lower middle, with at least 6-8 inches of space above it.
Grind peppercorns in a mortar and pestle. Add dried herbs and continue to grind everything together, aiming for a uniform size. Stir in thyme, garlic, parsley and mustard.
Place a heavy-bottomed, oven-safe skillet on the stove and set temperature to medium-high. Add vegetable oil.
Pat the lamb dry and season with salt and pepper. Season generously with salt and pepper, then coat the meat in the prepared mixture.
Sear the meat on all sides.
Once all sides are seared, place the skillet in the oven.
Roast for 20 minutes, cover loosely with foil, then roast another 10 minutes or until it reaches an internal temperature of 125 F
Remove the skillet from the oven, place the lamb on a cooling rack, and let rest for 10 minutes
Meanwhile, place your skillet back on the stove and set the burner to medium-low. Give the pan a few minutes to cool down from the hot oven.
Add half the butter, shallot, garlic and two sprigs of thyme to the pan. Stir frequently until the shallot begins to take on a little colour, around three minutes.
Add 1 cup of wine and whisk to dissolve any stuck on-bits. Whisk in mustard.
Add remaining butter, and whisk until smooth. For service, pour some on the lamb chops, and the remainder into a gravy boat.