Wine Enthusiast 2012 "Aporia" Recipe Pairings

Cantaloupe, Red Onion & Walnut Salad



Orange vinaigrette

¼ cup orange juiceorange juice ¼

1 tablespoon fresh lemon juicelemon juice

1 ½ tablespoons raspberry vinegarraspberry vinegar

3 tablespoons extra-virgin olive oilextra-virgin olive oil

Salt and freshly ground black peppersalt and freshly ground black pepper


1 3-pound cantaloupe, peeled, seeded, and cut into 1-inch cubescantaloupe melon

1 small red onion, thinly slicedred onion(s), small

2 cups arugulaarugula leaves

1 cup chopped walnuts, toastedwalnuts

½ cup grated Pecorino Romano cheesepecorino romano cheese



Orange vinaigrette

Combine the orange juice, lemon juice, and raspberry vinegar in a small bowl. Slowly add the olive oil, whisking constantly until the mixture is smooth. Season with salt and pepper to taste.


Combine the cantaloupe, red onion, arugula, 1/2 cup of the walnuts and 1/4 cup of the cheese in a large salad bowl. Pour the dressing over the salad and toss well.



Scallops with Cream and Basil


6 tablespoons butter

12 sea scallops

Salt and freshly ground black pepper

1/4 cup chopped shallots

1 clove garli, slivered

Pinch crushed red chile flakes

1/2 cup dry white wine

3/4 cup heavy cream

20 basil leaves, cut in thin ribbons


Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.

Turn off heat, cool pan a bit and wipe out. Add remaining 2 tablespoons butter over medium heat. When it melts, add shallots, garlic, chile flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.

Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about 1/2; add cream and repeat. When liquid is thick, return scallops and juices to pan.

Cook for about a minute, stirring in 1/2 the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve!


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