Forcing Scallops to Go With Pinot Noir
This is another meal where I decided on the wine first and concocted a recipe to make the food pair with it. Having been craving Pinot Noir, I pulled an unlabeled Thomas Fogarty from my stash. Made from grapes from the Santa Cruz Mountains, mostly estate, I think, it ended up being a little more powerful and flavorful than the Pinot you might expect. On the nose I found cocoa, smoke, cherry, vanilla, pepper, and more red berry flavors. There was more of the same once I tasted it, heavy on the pepper and with a little cinnamon as well. Since I still haven’t stocked my fridge/freezer/cabinets since moving, my choices were limited. I had bought scallops the night before, but they didn’t seem suited to my wine choice. But when has that stopped me before? I seared them on each side and placed them under foil while making the sauce. Adding a little beef stock and corn starch for the base, scraping the tiny bits of scallop into the sauce. Then I added a pinch of cayenne pepper and a couple of raspberries. The finishing touch, however, was to grate a small piece of dark chocolate into the mix. The final product was scooped over the scallops, and while it was a bit powerful for their delicate constitution, it was perfect with the flavors of the wine. Next time, I might have to run out for chicken or duck. But a girl does what she can to win the food and wine game.
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POSTED IN: Pinot Noir, Santa Cruz Mountains, dinner with my wine
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