Scallops, Asparagus, Snap Pea, Ciabatta, Extra Virgin Olive Oil, Salt, Pepper, Fresh Mozzarella, Pea Tendrils, Lemon, Dijon Mustard, Red Wine Vinegar
How We Got Here:
The scallops are clean and vacuumed sealed to preserve freshness. They are U15 scallops, meaning under 15 scallops in each pound. This gives us a nice large scallop to cook with. The ciabatta is torn and toasted with olive oil, salt, and pepper. The mozzarella is made fresh locally. The asparagus and snap peas are cleaned, blanched, and shocked to preserve color and texture. The lemon dijon vinaigrette is blended in a vita mix resulting in a light emulsification with note of fresh acidity. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: Les Franches Pouilly-Fume By Pascal Jolivet;Total Wine $29.99
Pairing wines with seafood can be daunting but white wines are usually a safe bet. The key is matching the wine to the sauce being careful to note the ingredients and mouthfeel of the dish. In this case, Chef has prepared the seared scallops which have a sweetness to them but has balanced them with a lemon dijon sauce which tells me we should go with a Sauvignon Blanc but not any Sauvignon Blanc. We need to avoid the US and New Zealand styles as those strong aromatics would overpower the dish. So let’s go to France, the famed Pouilly-Fume region where the Sauvignon Blancs are more “tame” and the aromatics not as dominant. But there is still the bright acidity that we need for the sauce to be balanced while still providing the aromas which work so well with seafood. The Pouilly-Fumé wines come from the Loire Valley and are made purely from Sauvignon Blanc grapes. The vineyards of Pouilly-Fumé date back to the fifth century and the early days of the Roman Empire. The recommended wine has produced elegant aromas of grapefruit with a palate of fruit and minerality.