Monday, July 30, 2012

Scallop Showdown

I’ve recently discovered how amazingly easy it is to make seared scallops. Dry them with a paper towel, season with salt and pepper, sear in butter for 3-4 minutes per side (10-12 per pound size). 2 big keys: start off with good quality, fresh (not frozen) scallops and don’t touch the scallops until they are seared-no constant flipping.

Last week, Miss G came over and we had a showdown with a couple of whites to see which paired best with the scallops:

2010 Watermill Gewurztraminer: from the Oregon wide of Willamette Valley, courtesy of Miss G. Crisp, dry Gewürztraminer with grapefruit which carry through the palate. Pear and floral notes round out the finish, making it a perfect pair for spicy Asian food.

2010 Artiste “Dog Rose Tree” Pinot Grigio. (I’ve talked about Artiste wines before in my Artiste Series Quests. They recently started a new line of Modern wines. Taking a New World approach to winemaking, Artiste “Modern Wines” are single origin, vintage wines that express unique varietal character, and each micro-lot wine is adorned by contemporary art on the label by American artists.) I'm normally not a huge fan of pinot grigio, but this was lighlty citrusy, but not overpowering, crisp, just a hint of herbal/grassy notes.

Results: Well, we’re torn. I didn’t put lemon on my scallops, so I preferred the Pinot Grigio because the additional citrusy was a nice addition to the food. Mr. Lush and Miss G drizzled lemon on the scallops, so they preferred the Gewurztraminer and felt the citrusness of the Pinot Grigio competed with the lemon on their food, instead of complemented it. Both were excellent, good acidity and crisp ness, so you couldn’t go "wrong" with either.

 Bottom line: normally we go with a lightly oaked Sauvignon Blanc, like the Chateau Ste Michelle Horse Heaven I’ve blogged about in the past, and I think next time we’ll head back to that. It’s always fun trying new things though!

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