John & I belong to Jaffurs Winery in Santa Barbara. On Tuesday night, we were invited to Cecco Ristorante in Solvang for a 5-course meal that included a glass of Jaffurs wine with each course. The food was incredible and magical with the wine pairings. One course we particularly liked was a potato and goat cheese ravioli with saffron cream sauce topped with crab meat.
Seared Scallops with Saffron Cream Crab Sauce
3 Tablespoons Olive Oil
2 Cloves Garlic, minced
1 small Onion, diced
When Onions begin to soften, stir in:
1 Cup Arborio Rice
Continue stirring until rice is lightly browned
Add 4 Cups Chicken Broth in 1 Cup increments, stirring until almost completely absorbed in between additions.
Then stir in:
1 Cup White Wine
4 Tablespoons Fresh Basil (or 4 teaspoons dried)
1 Tablespoon Fresh Dill or 1 teaspoon dried)
1 cup fresh Peas (you can also use thawed frozen)Salt and Pepper, to taste
When liquid is absorbed, finish with:
1/4 Cup Cream
1/2 Cup Parmesan, shredded
Remove from heat and let stand for 5 minutes. Stir before serving.
|Crab Claws for sale at the Channel Islands Farmers’ Market|