Scallop has a natural richness and delicacy, searing it would enhance the sweetness that match beautifully with Chardonnay. But having the pea puree and asparagus with the seared scallops, Sauvignon Blanc would be perfect for the dish. Due to its herbal notes make it a terrific pairing with green vegetables, also the minerality in the wine goes well with shellfish.
So my pairing wine for this dish would definitely be Sauvignon Blanc.
INGREDIENTS (Serves 4)
8 Scallops (sashimi grade)
8 Asparagus tips
50g Chorizo (diced)
Parsley & Dill (optional, for garnish)
Olive Oil
Lemon Juice
Salt & Black Pepper
Pea Puree
200g Frozen Peas
100ml Water
2 knobs of butter
Salt
HOW TO MAKE THIS RECIPE
Pea Puree
Combine frozen peas, water and salt in a pot, cook over medium-high heat until peas are soften, stir occasionally. Drain and keep 1/4 of peas aside; Place the rest into a blender, add butter and blitz to puree, add cooking water bit by bit to loosen up. Check the seasoning and add salt if needed.
To Serve
1. Cut the asparagus tips lengthwise and blanch with salted boiling water until tender. Drain it, then dress the asparagus and the reserved whole peas with olive oil, squeeze of lemon juice, salt and set aside.
2. Fry the diced chorizo in a frying pan over medium-high heat until they are a bit crunchy, remove from heat and set aside.
3. Heat a little oil in large frying pan on high heat until smoking hot, season the scallops with salt & pepper and sear the scallops for 2 minutes on each side until golden brown. Remove from heat and squeeze some lemon juice over the scallops. Place the cooked scallops on kitchen paper to sop up any excess oil.
4. To serve, spoon a dollop of pea puree and spread across the plate. Arrange the scallops and asparagus tips on top, then sprinkle with the reserved whole peas and chorizo. Finally garnish with the parsley leaf and dill.