Cooking with Wine

Prepare the sauce

Before starting, measure the cream and add the split vanilla bean pod and the pulp to the cream and leave at room temperature (see notes for modifications).

In a medium saucepan, add the olive oil over medium heat. Once hot, add the shallots and cook until opaque, but before they brown (approximately 3 minutes). Immediately add the wine and reduce until there is under a tablespoon of liquid left (approximately 5-10 minutes).

Next, add the vegetable (or seafood/fish) stock, grapefruit zest, grapefruit juice, lemon juice, cayenne pepper, vinegar, and salt. Reduce to 1/3 of original volume over medium heat – about 15 minutes.

Once reduced, add the cream mixture with the vanilla. Bring to a boil and turn the heat down to a simmer on medium-low for about 10 minutes. Strain the mixture to a bowl and return to the saucepan. Reduce until the mixture becomes thickened and a sauce consistency (5-10 minutes) while you prepare your pasta and scallops. Taste for seasoning and add a little salt if needed before serving.

Cook the Pasta

While the sauce is simmering and before you begin your scallops, bring a large pot of salted water to a boil. Once boiling, and you are about ready to sear your scallops. Add the spaghetti and cook for 2-3 minutes (for fresh homemade pasta) or until tender but is al dente (for store-bought pasta, follow the directions on the packaging to al dente). Once cooked, remove to a colander.

Sear the Scallops

Once your sauce is at the desired consistency and your pasta water is boiling. Dry your scallops off completely with paper towels and ensure the abductor muscle (the small piece of meat on the side of the scallop) is removed. Sometimes the scallops will not have an abductor muscle on them as it fell off or was removed when processing, but if there is one present, it will be tough when cooked, so peel them off. Sprinkle both sides of each scallop with a very small amount of kosher salt and pepper.

Heat a large nonstick skillet over medium-high heat (if you must do the scallops in 2 batches that works too). Once the skillet is very hot – not quite smoking – add the small amount of butter (or oil) and quickly make sure it coats the surface where the scallop will be placed. Place your scallops in the pan and cook for 60 seconds undisturbed. Cover for another 30 seconds, then remove the cover, flip the scallops and cook on the other side for 90 seconds uncovered. This is for thick, large scallops (about 1”). If your scallops are not at least ¾ of an inch thick, do not cover at all during the process.