Daylight Saving Time (DST) brings later sunsets and happier faces and this year March 11 should also bring a refresh of your food and wine menu. Chef/Owner Charles Bishop of Squiretown Restaurant + Bar has put together a great appetizer and entree for you, which will pair perfectly with our Chateau Sainte Roseline’s Cuvee Lampe de Meduse Rosé.  This gastronomic Cru Classe wine is the star in Provence – dry and refreshing with subtle notes of ripe red fruit.

Pearl Couscous Salad with Crabmeat

Cooking with wine is a must! Start by pouring a glass of Rosé to enjoy while you’re cooking this delicious meal…

2c uncooked Israeli pearl couscous
1/4 c finely chopped carrot
1/4 c finely chopped celery
1/4 c finely chopped red pepper
1/4 c chopped basil
2T chopped parsley
1T chopped oregano
1T chopped chives
3/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
salt and pepper to taste
8 oz jumbo lump crabmeat

Cook the 2 cups of couscous in salted water until tender, drain, cool, and add to a large mixing bowl. Add in all the other ingredients, vegetables, herbs, oil and lemon juice, and mix until evenly blended. Season with salt and pepper. Gently toss in the crabmeat, being careful not to break up the lovely lumps of crabmeat. Serve at room temperature, or chilled for a picnic or beach date with a glass of Cuvee Lampe de Meduse Rosé!

Seared Sea Scallops and Roasted Corn Cream

6 ears fresh corn on the cob
3 c heavy cream fresh sea scallops
salt & pepper
oil for cooking

Without shucking the corn, place it on a baking tray and place it in a 350 degree oven for about 30 minutes. Peel back the husk a bit to check the corn, it should appear plump and shiny, maybe a bit of browning. If not, give it a little more time. When finished roasting, cool the corn, shuck, and remove the kernels. Place the kernels in a saucepot, and cover with the cream. Bring to a boil, then lower to a simmer. Cook for at least 30 minutes, up to 45 minutes. You may add water to re-hydrate the mixture if it becomes too dry. Puree this mixture until smooth. Pass the pureed mixture through a strainer, as fine as you can find. You may need a spoon or ladle to help it pass through. This mixture may be made in advance, and refrigerated up to 5 days.

Heat a saute pan or skillet on medium to high. Arrange the scallops on a plate and make sure they are dry, season lightly with salt and pepper. Add a thin skim of oil to the pan, it should shimmer and smoke a tiny bit. Too much smoke? Discard the oil safely and allow the pan to cool a bit, then try again. Add the scallops gently, with a flat side down. Wait for a distinct golden brown to form all around the scallops, then turn over using a spatula. Continue cooking until your desired doneness. Reheat or spread a bit of the hot corn cream on your plates, then arrange the cooked scallops on top or around the plate, pour your Cuvee Lampe de Meduse Rosé, and enjoy!