Seafood and Wine Give Cheese Grits Some Elegance | Sancerre-Poached Scallops with Grits | Mad Genius
Food and Wine
Food and Wine
  • 2 years ago
In this recipe, Food & Wine's Justin Chapple uses white wine—Sancerre especially—to delicately poach scallops. If you don't have Sancerre, Sauvignon Blanc is delicious, too.
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