Seared Scallops & Scallop Ceviche
While the days of overly formal, complicated wine dinners are a little passé, you can still have a little fun pairing food and wine at home. Don’t stress. Wine’s natural acidity makes it a great pairing to a lot of food. There are a few wrong turns but ultimately if it’s good food and good wine, guests are forgiving.
Building a wine pairing dinner at home just takes a little thought about what pairs well with each other. Here are few tips for success and a menu I served to a group of wine lovers recently. For a closer, serve up a selection of cheeses and a nice Port or sweet wine such as Sauternes or Icewine.
Five tips for food and wine pairing at home:
• 1. Serve white wines before red, and sweet wines. Your food should start light and fresh and become more robust over the course of the meal.
• 2. Match the weight of the wine with the weight of the food. Light fresh whites such as Sauvignon Blanc go best with light fresh dishes such as shellfish and salads. Full-bodied whites pair well with rich seafood and poultry. Light reds go with full flavoured fish and light meats such as pork. While full-bodied reds pair with red meats.
• 3. Bold flavours need bold wines. Match delicate white wines with light seasoned dishes. Match aromatic vibrant white wines with highly seasoned dishes. Pair mild red wines with simpler prepared meats and bold red wines with grilled fare.
• 4. Acid likes acid. If you have lively wines with fresh, tangy acidity, add an acid component to your food such as citrus, tomatoes or vinegar, although the latter can be hard on many wines so if using vinegar opt for a milder style such as rice wine or balsamic vinegar.
• 5. Meat loves protein. A good rule of thumb is the drier, more bitter, tannic the red wine the less cooked the meat should be.
Try with a New Zealand Sauvignon Blanc and a barrelaged California Chardonnay.
In theory, the Sauvignon Blanc will pair with the fresh flavours of the ceviche, while the Chardonnay will be better with the seared scallops. Let your palate be the judge.
4 to 6 Servings 24 scallops, sliced 2 limes juices 1 lemon, juiced 2 Thai chili finely chopped
¼ cup red onion (or more if small), finely chopped
1/4 cup cilantro, chopped 1 tbsp olive oil 1 tbsp butter
Salt and pepper
Microgreens, to garnish
Directions:
Pat scallops dry with paper towel. Remove abductor muscle, if still attached. Divide the scallops in two. Slice half of the scallops into 3 slices each. Put scallops in a bowl with the lemon and lime juices and diced chili. Marinate for 1 1/2 hours or more until the scallops go opaque. Once ready mix with red onion, and cilantro. Meanwhile, season remaining scallops with salt and pepper. Place pan over medium-high heat. Add butter and olive oil. When begins to slightly smoke lay down scallops. Sear for 1-2 minutes per side. To serve top slices of ceviche scallops with seared scallops and microgreens.