Sunday Supper: Food & Wine Pairing of the Week

Seared Scallops in Lemon Dill Butter with Riesling with Toasted Israeli Couscous and Asparagus paired to Trius Riesling

We love long weekends. Well, we suppose that falls under the “yeah, duh,” category. Who doesn’t? For us, like many of you, long weekends are all about entertaining: backyard barbecues, dockside dining, pool parties … you name it, if it combines lazy fun-in-the-sun with good eating and drinking, we’re like moths to a flame.

On Friday, we told you about a fabulous Chianti Classico that is excellent with barbecue fare. Today, as it will be another 30 degree scorcher, we’re looking at seared scallops for a lighter summertime meal.

This  dish is one of our favourites as it’s is dead easy to make, but still comes off polished and elegant – and perfect for entertaining. And when paired to Riesling, it’s a show stopper.

Seared Scallops in Lemon Dill Butter with Riesling with Toasted Israeli Couscous and Asparagus

serves 4

What You Need

• 16 Meaty sea scallops (approx. 2 lbs)
• 3-4 Tbsp butter (or so … just eyeball it)
• 2 Tbsp fresh dill, chopped fine
• 1 Large lemon
• 1 Cup dry white wine
• 3 Cups chicken stock
• Salt and pepper, to taste
• 4 Cloves roasted garlic, minced
• 1/2 Cup extra virgin olive oil
• 2 Cups Israeli couscous (if you can’t find it, substitute orzo or even pearl barley)
• 1 Bunch fresh asparagus, washed a chopped into 1-inch pieces

How You Do It

1. It’s best to start with the couscous, as the scallops go very fast. Set up a medium sauce pan over medium heat and add the oil. When it’s warm, add the couscous, sprinkle with salt, and stirring occasionally, toast until golden, about 5 minutes.
2. Add in about half a cup of wine, being careful with the steam. Add in the chicken stock, bring to a boil then reduce to low and cover. Cook couscous until soft but firm, about 10 minutes.
3. Meanwhile, set up a deep sauté pan and warm olive oil over medium heat. When warm add the asparagus and cook until a slight char happens, about 3 or 4 minutes. Remove the asparagus from the pan and put in a large bowl.
4. Mix the juice of half a lemon with a sprinkling of salt to taste, the roasted garlic and about 4 Tablespoons of extra virgin olive oil. Set aside.
5. When the couscous is done, and the liquid absorbed, pour it into the bowl with the asparagus and mix together. Top the warm couscous with the lemon garlic dressing. Set aside until ready to use.
6. Pat the scallops dry and sprinkle with salt and pepper. In the sauté pan that cooked the asparagus, melt 2 Tablespoons of butter over medium heat. When melted, and foam subsides, carefully place the scallops in the pan, being careful not to overcrowd. Sear for a minute or two per side, until just cooked through and a nice golden crust forms on the outside. Remove from the pan and tent with foil to keep warm.
7. In the same pan, pour about 1/2 a cup of white wine, being mindful of steam. Lower the heat. Add a squeeze of lemon to the wine, and the fresh dill. Add in the remaining 2 Tablespoons of cold butter, cut into cubes, and melt into the liquid to thicken. Do not boil.
8. Spoon the couscous in the centre of each plate, top with scallops and pour sauce over the scallops and serve while warm.

The Wine Sisters’ Wine Pairing

Trius Riesling, VQA Niagara Peninsula, Ontario 2014
$13.95 LCBO 303792
Bright and crisp with notes of green apple, lime, mineral and a faint petrol. Racy acidity, with clean fruit and and a tangy pink grapefruit finish. Lovely for poolside sipping and dynamite with seafood. 88 points.

How Did the Wine Pairing Work?

Brilliantly. The zippy Riesling cut through the rich butter sauce and scallops, to cleanse and refresh the palate, while the food softened the edges of the wine and brought out its fruity character. Yummy pairing and highly recommended.