Jacob Beringer left his home in Germany, in 1868, for the sunny shores of California where the soil and climate was perfectly suited for growing wine grapes. In 1870, Napa Valley was his final destination where he bought land with his brother Frederick, in 1875, and they began producing wines that were on the same level as the first-class wines that Jacob had developed in Europe. Beringer Winery was founded in 1876. Chinese workers were employed to hand-chisel rock tunnels that were to be used for the storage and aging of wines. Though these tunnels took many years to complete, they turned out to be an excellent facility till date. Beringer Vineyards continue to house and age fine wines today, in these fantastic tunnels built years ago.
|Beringer Founders Estate Chardonnay is the perfect combination of pear, apple and ripe tropical fruit flavors, with a hint of citrus and a classically round mouthfeel.
|Angel Hair Pasta with Scallops
20 Bay Scallops
1/2 lb Angel Hair Pasta
1 T Shallot (finely minced)
1/2 t Garlic (finely minced)
2 T Extra Virgin Olive Oil
1/4 C white wine
1/2 C Heavy Cream
1/4 C Chicken Stock
1 Lg Bay Leaf
1/4 C Pine Nuts (toasted)
4 T Parmesan
1 T Chives (finely chopped)
Salt & Pepper to taste
Preheat oven to 400.
Place a pot of salted water on and bring to a boil.
Season scallops with salt and pepper.
Lightly sear scallops in half the olive oil on one side only for about 2-3 minutes (or until golden brown).
(At this stage you can hold on to them for about an hour before finishing in the oven).
When ready to serve,… place scallops into an oven safe dish (sear side up) and place into oven for about 2-3 minutes (or until just barely firm to the touch. They should be slightly underdone in the center to avoid being rubbery).
In the same pan you cooked the scallops in, over moderate heat, add the olive oil and saut? the shallots and garlic until softened (about 5-7 minutes).
Make sure to scrape up all the brown bits in the pan while you are doing so (this equals more flavor)
Add wine and bay leaf and cook for about 2 minutes.
Add cream and stock and cook for about 5-7 minutes (or until cream has thickened slightly).
Cook pasta in the boiling, salted water for a couple of minutes (or until al dente).
Drain and add pasta to the cream mixture. Incorporate well.
Divide pasta mixture evenly between 4 plates.
Sprinkle each portion equally with the pine nuts, parmesan and chives.