Chablis is a classic white wine produce in the Chablis appellation (AOC) of France.

Where is the Chablis AOC?

Chablis is in the northern part of the Bourgogne region, between Paris and Beaune. It is fairly close to Champagne.

What grapes are used to make Chablis?

Chablis is always made with Chardonnay grapes. If you are more familiar with new world Chardonnay from places like California, you will likely note Chablis is a very different style wine. I've always been a fan of its clean, elegant expression of the Chardonnay grape.

What makes Chablis special?

Well, this one is of course rather subjective. Some might point to the centuries of winemaking traditions; others the terroir -- that is, the combination of climate, soil and other factors that make the place unique. I would definitely say the Kimmeridgean soil is a big factor. It is comprised of limestone, clay and fossilized oyster shells. Those shells definitely come through when tasting many Chablis wines!

Scallops with Pesto and Chablis #winophiles

Scallops with Pesto

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Easy pan seared scallops served with a bit of pesto for a quick, delicious entree. Recipe makes enough pesto to use for a side dish of pasta.

Author: Cooking Chat
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 3 servings 1x
Category: Main
Method: stove top
Cuisine: Italian

Ingredients

Scale

For the pesto

3 garlic cloves
2 cups rinsed basil leaves
3/4 cup extra virgin olive oil
3/4 cup Pecorino or Parmesan cheese
2 tbsp pine nuts or toasted pumpkin seeds

For the scallops

1/2 lb sea scallops, rinsed and patted dry
2 tbsp olive oil
pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Make the pesto: place the garlic cloves in a food processor or blender. Pulse to chop the garlic. Add the basil, olive oil, cheese and pine nuts. Puree until the pesto is a smooth consistency. Open the lid, stir in any bits that may be stuck to the side, and briefly puree again until everything is incorporated into the sauce. Set aside.
Sear the scallops: Heat a nonstick skillet on medium high. When hot, add the scallops. Cook undisturbed for 2 minutes. Then turn the scallops over, and cook for another 2 to 3 minutes, until the flesh is just cooked through.
Plate the dish: Place several scallops on a plate, top with a bit of pesto, and serve with a side of pasta with pesto, if you like. Enjoy with a good glass of Chablis for best results!

Notes

Rinse the basil in a colander. Gently squeeze excess liquid before using.
We use pumpkin seeds as a nut free alternative to pine nuts, which are traditionally used in pesto.

Find it online: https://cookingchatfood.com/scallops-with-pesto/