Pairing the right Asian food with the right wine could be a real thinker. The right call has to be taken – shrimp and white wine? or soba and red wine?
Asian Inspirations allows you a sneak peek into one of the most delicious combinations you can put together in an Asian kitchen. Here is how you make sure you make the best Seared Scallops and pair it with an appropriate wine.
1. 24 scallops, shelled, washed. Keep shells for serving
2. 2 sheets Obento Yaki Nori, finely shredded
3. Oil for frying
4. Obento pickled ginger
5. Bonito flakes
6. Lime wedges
1. 1/2 cup Obento Rice Wine Vinegar
2. 2 tbsp Obento Mirin Seasoning
3. 1 tsp Hikari Red Miso Paste
4. 1 tbsp Lee Kum Kee Premium Soy Sauce
1. Combine marinade ingredients in a small saucepan and bring to the boil. Remove from heat and set aside.
2. Heat oil in a shallow frying pan over a high heat, cook nori for 1 minute or until crisp. Remove and drain on absorbent paper.
3. Heat a little oil in a non-stick pan and sear scallops on a high heat for 1 minute, add the marinade to the pan and cook for a further 10 seconds.
4. Return the scallops to the shell, spoon over a little marinade, top with fried nori and garnish and serve.
Chardonnay is grown in every Australian wine region and is Australia’s most widely loved white wine variety. It can be many things, from youthful or aged to lighter unwooded or full-bodied oak matured styles. If you’re after a young, unwooded style Chardonnay, look for a wine with melon, peach, apricot, fig, honey and citrus flavours. But if it is depth and complexity that you are after, look for wines that have a few years in the bottle and are displaying vanilla, toast, yeast, cashew and even butterscotch flavours. For a zesty, elegant Chardonnay, try the Rochford R Chardonnay 2011 from the Yarra Valley, a perfect match for the dish above.
Seared Scallops with Fried Nori & Pickled Ginger: Rochford R Chardonnay 2011
Bright pale gold in the glass, this delicious Victorian Chardonnay has stonefruit, fig, melon and tasty oak aromas. It’s rich yet zesty and bright with a peachy core of fruit, firm acidity and quality tasty oak in support. All elements are in balance with good length and persistence.
With its beautifully refined acidity, the Rochford R Cahrdonnay 2011 enhances without overpowering the delicate texture and mouthfeel of the scallops while the savoury fruit flavours balance the more assertive nori and ginger elements of the dish. The slight caramelisation on the surface of the scallops paired with the charry oak adds an extra level of complexity to the combination.
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