Chateau Ste. Michelle 2009 Columbia Valley Riesling
This Washington wine favorite is widely available but becomes harder to find as we get into the hot days of summer, so grab a few extra bottles because you will enjoy it with most of your warm-weather meals.

Pale straw color. Aromas of peach and apricot with a hint of citrus and honey. Flavors of pear and apricot with the tiniest hint of sweetness. Dry, crisp and refreshing with a clean finish. This is an incredibly versatile food wine that goes well with scallops – grilled or pan fried. A great buy under $8!

Louis Latour Pouilly-Vinzelles en Paradis 2006

A great summer wine made of Chardonnay grapes from the same limestone hills in Burgundy as it’s pricier cousin, Pouilly Fuisse. Aromas of pear and spice. Full flavors of apple compote and poached pear. Medium body and balanced with a slight mineral finish. Perfect with seared scallops or roast chicken. $17

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Seared Scallops in Beurre Blanc

Ingredients:
1 1/4 pounds large sea scallops
7 tablespoons unsalted butter, cut into tablespoons, divided
2 tablespoons finely chopped shallot
1/2 cup Chardonnay
1 tablespoon finely chopped tarragon

Pat scallops dry and sprinkle lightly with salt.

Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Do not crown in the pan. Transfer to a platter.

Add shallots and wine to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Reduce liquid to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.  Serves 4.