JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Richly structured palate and aromas of apples and vanilla

Chill the bottle of Chardonnay Bramito del Cervo to 10–12°C (50–54°F). Remove from refrigerator 10–15 minutes before serving to allow aromas of apple and vanilla to open.

Use clean white wine glasses. Pour approximately 125–150 ml (4–5 oz) per serving, filling glasses to the widest point so the wine can aerate and the nose is accessible.

Encourage guests to smell the wine first to identify apple, citrus and vanilla notes, then take small sips to appreciate the wine's rich structure and balanced acidity.

Select a medium board or platter. Arrange the sliced Comté/Gruyère in one cluster and the goat cheese log (with a small spreading knife) in another so guests can pair firm and creamy textures with the wine.

Fan the thin apple and pear slices near the cheeses. Place grapes in small clusters and tuck almonds into an open area of the board for textural contrast.

Slice the baguette thinly and toast lightly if desired. Place crostini next to cheese and fruit. Add two small spoons of fig or apricot jam near the goat cheese to accentuate the wine's vanilla and stone-fruit tendencies.

Drizzle 2 tablespoons of honey sparingly across a corner of the board or serve in a small ramekin. Garnish with fresh thyme or rosemary sprigs for aroma that plays with the wine's herbaceous undertones.

Label elements if hosting (e.g., "Comté", "Goat Cheese", "Apple") so guests can make intentional pairings: apples and goat cheese highlight the wine's acidity; Comté and almonds emphasize the wine's richness and vanilla notes.

Pat scallops dry with paper towels to remove moisture—this ensures a good sear. Lightly season both sides with sea salt and a pinch of freshly ground black pepper.

Prepare scallops

Heat a heavy skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter. Swirl to coat the pan; the butter should foam but not burn.

Heat pan

Add scallops to the pan in a single layer without crowding (work in two batches if needed). Sear undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 1–1.5 minutes until just opaque in the center.

Sear scallops

Remove scallops to a warm plate. Immediately add the remaining 1 tablespoon butter and a squeeze (about 1/2 lemon) of lemon juice to the pan, swirling to create a quick pan sauce. Spoon the sauce over the scallops and garnish with chopped chives.

Finish and rest

Serve scallops warm alongside chilled glasses of Chardonnay. The wine's apple/vanilla notes and structured acidity complement the sweet, buttery scallops and lemon-finish while the cheese board provides variety for guests who prefer cold pairings.

Chardonnay Bramito del Cervo, Castello della Sala (bottle)

White wine glass (for serving)

Aged Comté or Gruyère, sliced

Mild goat cheese (log), room temperature

Green apple, thinly sliced (prefer Crisp like Granny Smith)

Ripe pear, thinly sliced

Seedless grapes, mixed red and green

Three-bite crostini or baguette, thinly sliced

Raw almonds or Marcona almonds, lightly toasted

Honey (for drizzling)

Fig jam or apricot jam (optional)

Fresh thyme or rosemary sprigs (garnish)

Large sea scallops, cleaned and patted dry

Unsalted butter

Olive oil

Sea salt

Freshly ground black pepper

Lemon, juiced

Fresh chives, chopped (for garnish)

Chardonnay Bramito del Cervo, Castello della Sala

Make Chardonnay Bramito Del Cervo, Castello Della Sala Recipe in just 30m. Richly structured palate and aromas of apples and vanilla

Chardonnay Bramito del Cervo, Castello della Sala

Descriptors

Tasting Notes

Food Pairings

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