Ben and I picked up this beer during our last sabbatical to Asheville. I wasn't familiar with this brewery, but I love to try the local fare. This certain beer had two things I'm obsessed with: it's a farmhouse ale AND it is dry-hopped with Sorachi Ace. Here is the official description from the brewery:
Sporting shades of grassy lemon in both aroma and flavor with earthy Belgian yeast tones and just a touch of lactic tartness, our Rusted Plow Farmhouse Saison uses local Alamance County honey to fine tune the body of the beer and dry out the finish for a refreshing take on the style. We use additions during the boil of Sterling hops, and then dry-hop with Sorachi Ace.
There's just enough tartness to give it a lemony freshness which is very complimentary to the characteristics of the Sorachi Ace hop which is very citrusy and herbal on its own.....all of to create the perfect storm of a beer to pair with seafood!
How do you make the recipe?
1 bag Alfresco's Tennessee Wild Mushroom Ravioli (available at Red Dog or thru their website)
Scallops (as many as you want....we got about 8 large scallops)
Fresh Sage, 4 leaves julienned
2 cloves minced garlic
Meat Church Lemon Pepper seasoning
Get your pan hot with a drizzle of grape seed oil (or oil of your choice). Meanwhile, dry off your scallops and season them with the lemon pepper seasoning. Go ahead and get your water boiling for the pasta and follow instructions on the bag. Once the pan is hot, sear your scallops till they're golden, about 6-7 minutes. Flip and do the same on the other side. Once cooked thru, remove from the pan. Add a few tablespoons of Kerrygold butter and scrap the flora from the pan. Add sage and minced garlic. Cook just until butter starts to brown then add scallops back to the pan. Drizzle scallops with butter and remove from heat. Time to build your bowl! Place 5-6 ravioli in a bowl. Top with 4 scallops and drizzle the butter over the entire dish. Add a pinch of salt and fresh cracked black pepper. Shred fresh cheese over the top. Enjoy!
The thing I love about this dish, and to be honest, about most dishes that Ben and I make: they aren't that hard! It's all about the presentation, my dear. And when you pair it with the right libation, you can feel like you're dining in a fancy restaurant.
Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!