FLAT CREEK ESTATE
The Lovestruck Wine Dinner was a big hit here at Flat Creek Estate. Here are just a few recipes from the 6-course gourmet dinner that was served...
Bacon Wrapped Scallops with Fried Sage and Brie Cream Sauce
Recipe courtesy Emeril Lagasse and Cory Wiese
1 quart heavy cream 
12 pieces bacon (we used prosciutto)
12 Diver scallops
2 tablespoons olive oil
8 ounces Brie cheese
1 1/2 teaspoons salt, divided
3/4 teaspoon ground nutmeg
1 cup peanut oil
1 cup sage leaves
Preheat oven to 350 degrees F.
In a 2-quart saucepan reduce the cream by 1/2, skimming the foam off the top. Be careful not to let the cream bubble over the sides.
Meanwhile, lay the bacon on a cookie sheet and place in the over for 3 to 5 minutes just to slightly render some of the fat (if you use prosciutto, only place in the oven for 2 minutes) and let cool. Once the bacon is cool, wrap each scallop with one piece of bacon, using toothpicks to fasten the bacon to the scallops. Season the scallops with 1 teaspoon of the salt and 1/2 teaspoon of the white pepper.
Heat the olive oil in a 12-inch saute pan until hot, then add half of the scallops to the pan and cook for about 2 minutes on each side. Remove them from the pan and place them on a baking sheet. Repeat this process with the remaining scallops, then transfer the baking sheet to the over until the scallops are just cooked through, 3 to 5 minutes.
Remove the rind from the brie and cut into small pieces. Add the brie to the hot cream and whisk until melted. Season the sauce with remaining 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the nutmeg. If necessary, strain the sauce through a fine mesh sieve.
In a small saucepan, heat the peanut oil to fry the sage leaves. Gently drop the leaves into the hot oil removing them to paper towel once they look slightly translucent, about 30 to 45 seconds. Drain briefly on paper towels before serving.
Serve the scallops on small appetizer plates with the Brie cream drizzled around the edges and garnished with the crispy sage leaves.
This dish pairs perfectly with Flat Creek Estate Pinot Grigio.
Mascarpone Cheese Polenta
Recipe Courtesy Emeril Lagasse
4 cups milk
1/2 cup olive oil
1 cup polenta (or course yellow cornmeal)
1/2 teaspoon salt
1 cup Mascarpone
In a large saucepan, bring the milk to a boil. Add olive oil, salt and pepper. Very gradually, add the polenta in a steady stream, whisking constantly. Add the salt and whisk to combine. Reduce the heat to low and cook, stirring frequently with a heavy wooden spoon until thick and creamy, 20 to 30 minutes. Add the mascarpone to the polenta and adjust the seasoning to taste.
Polenta is a great side dish for an Italian meal...so you can pair this with a lot of different wines. Flat Creek Estate Super Texan would be great if you are doing a beef or tomato sauce, Flat Creek Estate Pinot Grigio if you are doing a chicken, fish or cream sauce.
Either way, enjoy!
