Cajun Scallops with Bacon Spinach and Wrath Sauvignon Blanc

RECIPE: Cajun Scallops with Bacon Spinach
WINE: 2008 Wrath Sauvignon Blanc Destruction Level, Monterey


After a hike at Pinnacles National Monument on a particularly hot day, my husband and I popped into the charming Wrath Tasting Room in Soledad, CA. As I raised a glass of the 2008 Destruction Level Sauvignon Blanc to my nose, I was intrigued by the smokiness on the bouquet. I took a sip and the combination of the smokiness and intense grass immediately invoked a childhood memory. I envisioned myself running through the freshly cut grass as my father fired up the grill. My husband and I purchased several wines and then headed outside with a glass to relax on the patio. We sat overlooking a pond back dropped with grapevines and I pondered over what to pair with such a unique wine.

I stuck the wine in the fridge and waited for inspiration (and a hot day). Sitting at a traffic light after a long, hot and sweaty day at work, it hit me. I must admit I felt silly for not thinking of it earlier. One of my favorite tasty and easy recipes is Cajun Scallops with Bacon Spinach. I knew sauvignon blanc is fantastic with scallops and I suspected the smokiness would pair well with the bacon. I contemplated altering the recipe to wrap the scallops in bacon, but again it had been a long day. I opted for the fifteen minute version. I was rewarded with an excellent meal that paired nicely with a cool glass of wine!
http://www.wrathwines.com/Wines

RECIPE
Serves: 2
Ingredients:
1 lb sea scallops (thawed if frozen)
2 tablespoons flour
2 teaspoon cajun seasoning
1 tablespoon oil
1 (10 ounce) package prewashed spinach
2 cloves garlic, minced
1 tablespoon water
1-2 tablespoons balsamic vinegar
4 pieces of bacon (I use microwavable, pre-cooked bacon)
Salt, to taste

1. Rinse scallops and pat dry with paper towel.
2. Mix the flour and cajun seasoning in a Ziploc bag.
3. Toss scallops in bag to coat. Then lightly salt.
4. Heat the oil in a large skillet on high. It is hot enough when you can toss water drops into skillet and they sizzle.
5. Add the scallops and cook for approximately 2 (maybe 3) minutes until each scallop is opaque from the bottom almost to the middle (hopefully it will be nicely browned too). Flip and cook on other side until almost opaque to middle, another 2-3 minutes. (It will finish cooking on its own).
6. Remove scallops from skillet, keep warm.
7. Reduce heat on skillet to medium and add garlic. Cook 1-2 minutes.
8. Add spinach to skillet and sprinkle with water.
9 Cover and cook over medium heat until spinach is wilted; about 2 minutes.
10. Heat bacon in microwave about 10 seconds and tear into pieces.
11. Drizzle spinach with vinegar and toss well to coat. Salt to taste.
12. Enjoy!