Scallops with Wine Reduction

Wine reductionDrinking organic wine: a pleasurable way to help protect your heart

Cooking with organic wine: a quick way to add sophistication to any dish. 

One of the easiest, but underutilized, ways to glaze meat, fish and seafood, salads and veggies, and desserts is to make a wine reduction sauce. As the name implies, you’re simmering wine over a low heat until it reduces by half and becomes syrupy: 

  1. Pour 3+ cups of your favorite wine into a saucepan.
  2. For a savory sauce, add vegetables like chopped onion, celery and carrots. Add fresh herbs (thyme, bay leaf). For a sweet dish, substitute a few tablespoons of citrus zest.
  3. Place saucepan over medium heat. When wine begins to steam, reduce heat to low. Slowly simmer until sauce becomes syrupy.
  4. Press sauce through a wire-mesh strainer to remove solids. For savory dishes, add salt and pepper, to taste. 

Here is Chef Emeril Lagasse’s super-easy recipe for Roasted Shallot and Port Wine Reduction Sauce, which he prepares in the oven. For a more adventurous option, try his Cedar-Planked Salmon with Washington State Merlot Reduction and Garlic Spinach. 

Photos: Mattymatt, Ned Raggett

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