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Imagery Estate Winery
Viognier Grilled Asparagus with Seared Sea Scallops and Lemon Butter |
| Imagery Estate Winery Winemaker Joe Benziger |
At Imagery Estate Winery, it’s all about the thrill of finding something new. Winemaker Joe Benziger focuses on crafting small amounts of uncommon and site-specific wines from carefully chosen vineyards. His offerings include estate-grown Cabernet Sauvignon, Merlot and Zinfandel, as well as Malbec, Petit Verdot, Cabernet Franc, Sangiovese, Tempranillo, White Burgundy and Viognier. Like at the Benziger Family Winery (yes, they’re related), the estate grapes are biodynamically farmed.
Imagery also regularly releases an artist’s collection of wines, each featuring a label designed by an artist chosen by curator Bob Nugent. A gallery at the winery’s Glen Ellen tasting room (along Highway 12) holds the majority of the almost 200 original pieces. Each one has appeared as a wine label. Artists are given free reign, with one requirement: placing a depiction of the Parthenon somewhere within the artwork. Take your friends for a visit and have fun trying to find the Parthenons in the different pieces. In the meantime, go ahead and enjoy a bottle of Imagery’s Sonoma County Viognier (soft and rich, with aromas of peach and honey) along with this recipe by Michele Anna Jordan.
| Grilled Asparagus with Seared Sea Scallops and Lemon Butter
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| 2 pounds fresh asparagus, preferably fat stalks Olive oil Kosher salt Black pepper in a mill 4 tablespoons unsalted butter 1 large or 2 medium shallots, minced |
2 tablespoons minced pancetta (optional) 8 (about 3/4 pound) sea scallops, cut in half crosswise Zest of 1 lemon, finely grated Juice of 1 lemon 1 lemon, cut in wedges |
| Preparation:
Roasting asparagus in a hot oven is such an effective technique that it almost seems like magic. Once you’ve tried it, you’ll never again boil or steam asparagus. The flavors are concentrated rather than diluted during roasting. These concentrated flavors are extraordinary with seared scallops, and when you add butter spiked with lemon, you have a beautiful match with a beautiful wine. Preheat the oven to 475 degrees. Snap the asparagus spears at their tough ends and set them on a baking sheet. Drizzle with a small amount of olive oil (just enough to coat them lightly) and turn so they’re evenly covered with the oil. Season with salt and pepper. Roast in the oven until tender, from 7 to 15 minutes, depending on the size of the asparagus. Thin stalks will take about five minutes; thick stalks will take from 9 to 15 minutes. Working quickly, return the pan to the heat, add the lemon zest and juice and swirl in the remaining tablespoon of butter. As soon as the butter melts, remove from the heat, taste and correct with salt and pepper. Spoon sauce over each portion, garnish with lemon wedges and serve immediately. |
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