Chateau Le Prieur Cuvée Passion

Seared,Scallops,In,Cast,Iron,PanSeared Scallops


  • 1 ½ lbs sea scallops*
  • salt and pepper
  • 1 tablespoon butter
  • ½ tablespoon olive oil
  • garlic butter for serving (optional— in recipe notes)


  1. Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.
  2. Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.
  3. Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
  4. Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.
  5. Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce.  Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.
  6. Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.
  7. Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
  8. Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.

© Recipe courtesy of Lauren Allen of Tastes Better from Scratch.


Crisp Wine StyleLe-Prieur-Blanc-bottleVignobles Garzaro
Château Le Prieur
Cuvée Passion

Entre-Deux-Mers, Bordeaux, France


Beautiful color with a pale yellow reflection. This wine has a complex nose combining an elegant sappy character and notes of very ripe Sauvignon. The palate is ample, dominated by the exotic mango-citrus character of the Sauvignon, and the fatness of the Sémillon. Enjoy now or over the next four years.

Varietal: Sauvignon Blanc and Gris, Sémillon, and Muscadelle
12-12.5% alcohol / volume
Soil: Chalky Clay
Harvest: By machine, allowing the grapes to be picked when fully ripe.
Short, the wine is bottled after fining within six months of being harvested

Wine Making Techniques: The grapes are pressed immediately after being picked and the juice ferments in vats in the traditional way. Temperatures are regulated between 64.4-68ºF to slow fermentation down and extract as many aromas as possible.
Serving: Ideal with fine seafood such as scallops, lobster and other fish dishes.

Located along clay-limestone slopes where the vineyard flourishes, Château Le Prieur was acquired in 1912 by the Garzaro Family. Today, Pierre-Etienne and Jean-David Garzaro manage the 60 hectors located in Baron in Entre-Deux-Mers, as well as 10 hectares spread over the most prestigious Bordeaux appellations. Their wines are made from exceptionally high-quality grapes and are regularly awarded in various national and international competitions. Learn more about the company here. >

Information © Vignobles Garzaro – All Rights Reserved.

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