Grilled Scallops with Corn, Bacon and Red Pepper Ragout
In case you haven’t heard the good news, Chef Rob Feenie has joined My VanCity and contributes recipes for Taste of Thursday from time to time. This week’s recipe is Grilled Scallops with Corn, Bacon and Red Pepper Ragout. It sounds absolutely delicious doesn’t it?
Now I absolutely love scallops; they are one of my favourite dishes. I’ve copied down the recipe and can’t wait to try it. Besides the natural sweetness of the scallops in this recipe, we have the smokiness of the bacon and the tartness of the lemon and lime juices. This opens up a lot of possibilities for wine pairings. Rieslings are always a good choice for seafood dishes as are Sauvignon Blancs, restrained Gewürztraminers, Chenin Blancs, crisper Chardonnays and Viogniers. Dry Rosés are also great seafood pairings and BC makes many of these. And let’s not overlook the versatility of sparkling wines. If you only drink red, go for lighter ones such as Beaujolais, Gamay Noirs, and lighter Pinotage and Pinot Noirs. BC examples work best here, as California Pinot Noirs can be too big to pair with seafood.
My suggestions include:
Chardonnay – Pacific Breeze or Meyer Family
Chenin Blanc – Quails’ Gate
Gewürztraminer – Heaven’s Gate or Joie
Sauvignon Blanc – Bench 1775
Viognier – Church & State Trebella (blend) or Larianna
Rosé – Quails’ Gate, Volcanic Hills, Niche, Thornhaven
Sparkling – Haywire, Bella, Cipes or Blue Mountain
