ISO - Wine Reduction Pasta Sauce
Last week I had the special at my local bar. It was a sweet vermouth reduction sauce with linguine and shrimp. It was an EVOO based sauce, the noodles were not oily, but had the perfect amount on them. It was very tasty, sweet and savory. So, last nite, I decided to give something similar a whirl. I got some large scallops and coated them with some evoo, garlic, and a touch of apricot preserves and then sauteed them in some evoo. After they were cooked, I deglazed my Matfer-Bourget carbon steel skillet (can you tell I enjoy using it?) with some Pinot Nior, added a little more garlic, s&P and evoo, and let it simmer. It was kind of blah? It had very subtle hints the flavors, where I expected the reduction to be pretty flavorful. I couldn't find any recipes on the net, so I just used my head. We enjoyed the meal, but it wasn't what I was expecting. Any help out there????