It should be no surprise to any wine or food lover, that Riesling is THE wine of choice with seafood! Especially scallops #drool. Our fresh and zesty Wild Bunch Riesling is loaded with citrus flavour that intensifies when enjoyed with this delicious dish. Enjoy the ultimate pairing of two delicacies.
Serves: 4-5 [3 scallops per person]
Prep Time: 30 minutes
Cooking Time: 5 minutes
Pair with: Wild Bunch Riesling
INGREDIENTS
Puff pastry sheets 1-2 leeks 50g butter 100mL fish stock 100mL Wild Bunch Riesling Salt & pepper Japanese Scallops 12-14 roe off
Riesling, lime butter 250mL fish stock 100mL Wild Bunch Riesling 1-2 limes 200mL stones green ginger wine 200g butter Salt & pepper
METHOD
Pastry Cut puff pastry into round discs, place it between baking paper and bake in a hot oven with a tray on top to stop the pastry from rising too much. Slice leeks and sauté in butter without colour, add fish stock and Wild Bunch Riesling, cook until stock is reduced then season. Place some leek mixture on the pastry disc and slice scallops on top and cook in an oven set at 175°C for 2-4 minutes or until the scallops are just set, place on plate and sauce.
Riesling, lime butter Place fish stock in a pan and reduce by 75%. Add Wild Bunch Riesling, green ginger wine and lime juice to the pan and bring to boil. Add the strained fish reduction and cook for 1-2 minutes. Remove from heat and slowly stir in the butter. Continue stirring until all the butter is blended in and keep on medium-low heat to prevent the sauce from splitting.