After an unusually manic Monday at work I had let the dinner plans, uh, shall we say: slide. After a quick trip to Montana Fish Company I was the proud owner of four huge scallops and four pieces of halibut cheek.
The above items, paired with some angel-hair pasta and a spoonful of leftover home made pesto made for an appropriately elegant dinner. I seared the scallops to a medium rare in olive oil, and sauteed the halibut cheeks in a little butter and garlic. Tossing in just a splash of wine and a bit more butter, I had a nice little pan sauce to enhance the gems already on the plate.
A premiere-cru Chablis cuts like a laser beam through the richness of the dish with its lean flavors and minerally finish.