This is one of the most commonly asked question when we speak about wine so we have decided to share with you one food&wine pairing per week to give you ideas and tips for your future meals.

Today, we have decided to highlight one of the most recognize sea food : scallops. Scallops have a natural richness that demands high-acid wines. So, we have choose a well-balanced acidity white wine from Bordeaux region with flavors of roses, citrus and acacia flowers from Château Champ des Treilles - Cuvée Passion. This pale gold wine with aromas of dried herbs, dried white flowers, and candle wax brings acidity to cut the richness and  brings sweetness to accuentuate the sweetness of the scallop carpaccio.

 INGREDIENTS

1 large shallot, peeled and sliced thin crosswise

Flaky sea salt (such as Maldon) or kosher salt

¼ cup red wine vinegar

¾ pound large sea scallops

8 ounces small cherry tomatoes,halved

Pinch of red pepper flakes (peperoncino)

1 tablespoon capers, rinsed

Handful of basil leaves

1 large lime, halved

Fruity extra-virgin olive oil, for drizzling

PREPARATION

YIELD 6 appetizer servings

TIME 15 minutes, plus 30 minutes for pickling shallots

For an elegant, easy first course, all you need are large ultra-fresh sea scallops. Ask your fishmonger for drypacked day-boat or diver scallops. The carpaccio takes only a few minutes to assemble.

Step 1

Put sliced shallots in a small bowl and sprinkle with 1/2 teaspoon salt. Add vinegar and mix gently, keeping shallots submerged. Leave at room temperature for 30 minutes. (May be made 1 or 2 days in advance and refrigerated). Remaining vinegar may be reserved for another use, such as salad dressing.

Step 2

With a sharp knife, slice each scallop crosswise into very thin slices. Distribute slices among six chilled plates, laying them flat in a circular pattern. Arrange halved cherry tomatoes over each plate. Sprinkle scallop and tomatoes with salt, a little peperoncino, a few capers and some pickled shallot.

Step 3

Garnish with torn or sliced basil leaves and some small basil leaves. Give each plate a squeeze of lime juice and a generous drizzle of olive oil. Serve immediately.

 

Recipe by David Tenis

Enjoy !!