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Gene and Pam Reneger launched Allison Oaks Vineyards, a 6-acre vineyard, on an old airplane landing strip a mile east of Yadkinville. On that limited acreage is planted a stunning variety of grapes: Syrah, Chardonnay, Viognier, Merlot, Zinfandel, Cabernet Franc, Cabernet Sauvignon, Barbera, Riesling, Nebbiolo, Pinot Blanc.
 
In the early years, with a hodge-podge of young grapes, Allison Oaks birthed Orchard White. Today, they’re refining that blend: 50 percent Chardonnay, 25 percent Riesling and 25 percent Viognier. 
 
“I call it a bridge wine. It’s not real sweet, not real dry. People just getting into wine will appreciate this,” Gene Reneger says of this fruit-forward white. “They can drink this and bypass white Zinfandel.”
 
The richness of the dish marries well with this luscious white.
 
Ingredients
 
* 2 lbs. fresh scallops
* 1 shallot, finely minced
* 1/4 cup Allison Oaks Orchard White
* 6 Tbs. butter, cold and cut into 1 oz. pieces
* 1 tsp. Spanish Smoked Paprika
* 1 tsp. whole black Peppercorns
* 1 Tbs. olive oil
* Salt & Pepper
  
Directions
 
• Pat dry scallops and season with salt and pepper. Make sure that scallops are well-seasoned and have no water.
• In a saute pan over medium heat, combine olive oil and 2 Tbs. butter.
• Once the pan is hot, place scallops in pan. Do not overcrowd or the scallops won't brown.
• Cook until lightly brown, turning once, about 2 minutes on each side. Set them aside in a cooking sheet.
• Turn heat to low. Add shallots and peppercorns to pan. Saute until shallots are soft, about 2 minutes.
• Add white wine to deglaze pan. Cook on high heat until liquid is reduced by half
• Add remaining butter, one piece at a time, stirring constantly until butter is all incorporated and the sauce is smooth and shiny.
• Season with smoked paprika and salt.
• Place warm sauce over warm scallops.