July ‘25 Drink Better Wine Club Food Pairing Recipes

For every wine club selection, we love to offer food pairings that allow you to experience the wine at its fullest potential: alongside a great meal. These recipes were created, by Sally, to complement the unique character of each wine and to bring a restaurant-quality experience right into your home.

What we enjoy most each week is sitting down to a well-prepared meal with a wine we’ve hand-selected not only for its quality and value, but for its place at our own table—whether it’s a relaxed weeknight dinner or a weekend celebration. The true pleasure of what we do is sharing that same experience with you: food, wine, company, and the simple luxury of a well-balanced and thoughtful meal.

Plus, I never seem to run out of dinner ideas, and if this makes your life any easier with a few new dinner inspirations, then hell yeah! I worked in restaurants for many years and I love sharing that meal inspiration with our community.

My intention when making the recipes is to create relatively approachable, seasonal and unique dishes that are not too complicated but super tasty!

July ‘25 Drink Better Wine Club Recipes 

Seared Scallops with Sweet Corn Purée & Meyer Lemon Gremolata

Serves 2-3

Ingredients

For the scallops:

• 12 large sea scallops (dry-packed)
• 1 tablespoon olive oil
• 1 tablespoon neutral oil (like avocado)
• Kosher salt
• Freshly ground black pepper

For the sweet corn purée:

• 2 tablespoons olive oil or unsalted butter
• 1 small shallot, finely chopped
• 3 cups fresh corn kernels (from about 4 ears)
• 1/2 cup vegetable stock (plus more as needed)
• Salt and white pepper to taste
• Highly recommended: 1 tablespoon cream or crème fraîche for added silkiness

For the Meyer lemon gremolata:

• Zest of 1 Meyer lemon
• 1 small garlic clove, finely grated
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped chives (optional)
• 1 tablespoon olive oil
• Salt to taste

Instructions 

Start with the corn purée. In a saucepan, heat olive oil over medium heat. Add the chopped shallot and cook until translucent, about 3–4 minutes. Add the corn and a pinch of salt and cook for another 5–6 minutes, stirring occasionally, until the corn is tender and fragrant. Pour in the stock and simmer for 2–3 more minutes. Transfer to a blender or use an immersion blender to purée until very smooth, adding more stock as needed to loosen. Optional: blend in a touch of cream or crème fraîche for added richness. Season with salt and white pepper to taste. Keep warm.

For the gremolata, combine the Meyer lemon zest, grated garlic, chopped parsley, chives (if using), and olive oil in a small bowl. Season lightly with salt. Set aside at room temperature.

Prepare the scallops. Pat them very dry with paper towels and season both sides with salt and a little black pepper. Heat a skillet (preferably cast iron or stainless steel) over medium-high heat and add the neutral oil. Once shimmering hot, place the scallops in the pan, spaced out, and don’t touch them for 1.5 to 2 minutes. When a golden crust forms, flip and cook for another 1 to 1.5 minutes until just opaque in the center. Remove from heat.

To plate, spoon a pool of warm corn purée onto each plate. Top with 3 scallops per serving. Finish with a sprinkle of the Meyer lemon gremolata over the scallops and around the dish.

Serve immediately with a chilled glass of Cantina Terlano Pinot Bianco 2023. The wine’s racy acidity, subtle floral notes, and alpine minerality bring freshness and clarity to every bite.

Grilled Pork Chops with Cherry-Rosemary Compote & Farro with Caramelized Shallots, Toasted Walnuts & Herbs.

Serves 2

Ingredients:

For the pork chops:

• 2 bone-in pork chops (1 to 1.5 inches thick)
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper

For the cherry-rosemary compote:

• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 1 cup fresh or frozen pitted cherries
• 1 teaspoon fresh rosemary, finely chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup
• Pinch of kosher salt

For the farro:

• 1 cup pearled or semi-pearled farro
• 1 tablespoon olive oil (plus more as needed)
• 2 medium shallots, thinly sliced
• 1 garlic clove, finely chopped
• 1/4 cup toasted walnuts, chopped
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste
• 1 handful flat-leaf parsley or arugula, chopped
• Optional: 1 tablespoon grated aged cheese (like pecorino or Parmesan)

Instructions

Start with the cherry-rosemary compote. In a small saucepan, heat 1 tablespoon olive oil over medium heat and sauté the finely chopped shallot until soft and translucent, about 3 minutes. Add the pitted cherries, rosemary, balsamic vinegar, honey or maple syrup, and a pinch of salt. Simmer gently over low heat for 10–12 minutes, stirring occasionally, until the mixture thickens and the cherries break down. Taste and adjust seasoning if needed. Set aside, warm.

Prepare the farro. Toast the dry farro in a heavy-bottomed pot over medium heat for 3–4 minutes, stirring often, until fragrant and golden. Add 3 cups of salted water, bring to a boil, then reduce to a simmer and cook for 20–25 minutes until tender but still chewy. Drain and set aside.

While the farro cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced shallots and slowly caramelize, stirring often, until golden brown and soft—about 10–12 minutes. Add the chopped garlic and thyme and cook for 1 minute more. Add the cooked farro to the skillet, folding it into the shallot mixture. Stir in lemon zest, lemon juice, walnuts, and chopped parsley or arugula. Season with salt and pepper. For a richer version, fold in a tablespoon of finely grated aged cheese just before serving.

For the pork chops, pat them dry and rub with olive oil, kosher salt, and black pepper. Preheat a grill or grill pan over medium-high heat. Grill the pork chops for 4–5 minutes per side, or until the internal temperature reaches 140–145°F. Let them rest for 5 minutes before slicing or plating.

To serve, spoon a generous portion of the warm farro onto each plate. Place the grilled pork chop on top or alongside, and finish with a generous spoonful of the cherry-rosemary compote over the pork. Optionally garnish with more fresh herbs or a drizzle of olive oil.

Serve immediately with a slightly chilled (cellar temp) glass of Scarpa Verduno Pelaverga 2022—the wine’s red berry lift, floral spice, and peppery edge will sing against the sweet-savory compote, nutty farro, and juicy grilled pork.

Leek & Gruyère Tart with Flaky Puff Pastry

Ingredients

• 1 sheet all-butter puff pastry, thawed
• 3 large leeks, white and light green parts only, cleaned and thinly sliced
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 1/2 teaspoon fresh thyme leaves
• 1/2 cup crème fraîche or heavy cream
• 1 teaspoon Dijon mustard
• 1 large egg
• 3/4 cup grated Gruyère cheese (about 3 oz)
• Optional: a small pinch of nutmeg
• Optional garnish: extra thyme leaves or chives

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large skillet, heat the butter and olive oil over medium heat. Add the sliced leeks and a pinch of salt. Cook gently, stirring often, for 10–15 minutes until the leeks are soft and lightly golden but not browned. Add the thyme and a few grinds of black pepper. Remove from heat and allow to cool slightly.

In a mixing bowl, whisk together the crème fraîche (or cream), Dijon mustard, egg, and a pinch of nutmeg (if using). Stir in the grated Gruyère and cooled leeks.

On a lightly floured surface, roll out the puff pastry sheet just slightly to even the edges and increase the surface area. Transfer to the lined baking sheet. Using a sharp knife, score a border about 1 inch from the edge all the way around, being careful not to cut through the pastry. This will allow the edges to puff up around the filling.

Spread the leek and cheese mixture evenly within the border. Bake for 22–28 minutes, or until the pastry is golden brown and puffed, and the filling is set and lightly browned.

Let cool for 5–10 minutes before slicing. Garnish with fresh thyme or chopped chives, if desired.

Serve warm or at room temperature with a glass of Sylvain Pataille Bourgogne Aligoté 2022. The wine’s crisp acidity, chalky minerality, and lees-driven texture cut beautifully through the richness of the cheese and pastry, while the slow-cooked leeks complement the wine’s orchard fruit undertones.