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Recipes from the Grapevine Cottage
Hong Kong Black Pepper Scallops
This week's article/recipe comes to us from Wine Guy Mark Gapinski who seems to know his way around the kitchen as he does the wine store....
“And for the scallops, I recommend the Syrah” Really?
An ideal food-wine pairing is one in which both the food and wine are more pleasurable together than they would be individually. Witness the perfection of a grilled rib eye steak with a fine Cabernet Sauvignon, or perhaps a goat cheese tart with a crisp Sancerre. For me, few foods call more loudly for a white wine than scallops. Those tender, succulent mollusks seem made for a buttery Chardonnay or a fruity Vermentino.
Serves 4 as an appetizer or 2 as a main course
2/3 lb large scallops (20 count)
Heat about 1/2 inch of oil in a skillet. Dredge the scallops in rice flour and shake off excess. When the oil is hot add the scallops to the pan. Do not crowd. Fry the scallops for 45-60 seconds, turning once. The goal is to create a nice crust on the scallops. They will finish cooking on the next step.
Drain the scallops on a paper towel. In a dry wok, combine the soy sauce, rice wine, sesame oil and black pepper. Turn heat to high. When most of the liquid is gone, add the scallops and stir-fry in the remaining syrup. When all the liquid is gone and the scallops are well coated, add the chicken stock. Toss until scallops are coated and the liquid is gone. This takes about 1 minute. Plate the scallops and garnish with cilantro leaves.
To pair with this dish, the Wine Spectator article suggested looking for ready-to-drink Syrah with a “peppery” description. I chose two Syrah to have some basis for comparison. First, I selected a Chapoutier Crozes-Hermitage Petite Ruche 2013. The 2014 vintage of this wine was mentioned in the Spectator article as a good fit.
These two wines were the same note, an octave apart! The Pundit was also very tasty with the scallops. Connie and I both felt that its peppery notes weren’t quite as pronounced as the Crozes Hermitage, and that perhaps the big blackberry fruit upfront was a bit much for this dish. Even so, it was still a wonderful wine to drink.
July 18, 2018
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