| Title | : | How to Sear Some Next-Level Scallops and Pair Them with Wine |
| Duration | : | 04:49 |
| Viewed | : | 63,984 |
| Published | : | 08-03-2016 |
| Source | : | Youtube |
Executive Chef of Rebelle in New York City Daniel Eddy shows the restaurant’s wine director, Patrick Cappiello, how to sear scallops. Chef Eddy’s dish incorporates ginger, cream and sea urchin — but trust us, it’s all about subtlety. Then Cappiello selects two white wines: a Chablis from producer Olivier Savary and a chardonnay from Santa Barbara called Sandhi, which both pair perfectly with scallops.
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Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Patrick Cappiello
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