Classic Coombsville and Dinner to Match

Our 2024 Far Niente Coombsville Chardonnay is a wine to be collected. If you love this elusive wine as much as we do, we invite you to collect more Coombsville, while it’s available.

Use code COLLECTION for $50 savings on 4 or more bottles of the 2024 Far Niente Coombsville Chardonnay.

INGREDIENTS

1 pound dry linguine

2 tablespoons unsalted butter, divided

1 pound Maine diver scallops, fresh or frozen then thawed (2 per person)

½ bottle white wine

2 tablespoon shallot, minced

3 cloves garlic, minced

2 pounds mussels, cleaned and de-bearded (3-5 per person)

2 pounds Manila clams or preferred shellfish (3-5 per person)

¼ cup parsley

Salt and pepper to taste

In stockpot: Fill half-way with water and put on medium-high heat. Add a pinch of salt and bring to a boil. Add dry pasta and cook according to the package instructions, or until al dente.

While your linguine cooks: Make sure all mollusks are cleaned and scrubbed and that the mussels are de-bearded. Pre-heat a large non-stick pan over medium heat. Add one tablespoon of butter to the pan and let it melt and bubble.

Complete the dish: Place scallops in the pan top side down, one at a time. Sear on each side until no longer translucent and lightly golden-brown. Add white wine, minced shallot, garlic and one tablespoon butter and bring to a simmer. Add clams and mussels and cover with a lid. Cook until the shells are open, approximately three to four minutes. Finish with parsley, salt and pepper to taste.

Presentation: Portion your linguine into six bowls, spooning broth and seafood over the pasta. Open and serve a bottle of Far Niente Coombsville Chardonnay alongside, savoring the way the creamy scallops and clams draw out the wine’s citrus and peach blossom perfumes and vibrant fruit flavors.