This post is sponsored by Wines of Germany USA.
Seared sea scallops sit atop a bed of fresh and crunchy green apple slaw with roasted potatoes topped with a lemon butter pan sauce. The crisp and tart apples compliment the buttery sauce for a filling, yet light, autumn entrée.
In college one of my roommates had a kitschy albeit funny sign in the kitchen that said, “I cook with wine, sometimes I even put it in the food”. I couldn’t agree more, I love to have a glass of wine with dinner and in my hand while cooking, and it makes it that much more of a cathartic process.
When it comes to pairing wine with food, there’s probably no better wine than German Riesling. These scallops pair wonderfully with a dry style of German Riesling, an aromatic wine that balances fruity notes of fresh pear, crisp apple, and citrus with mouthwatering acidity. Though Germany produces a number of wine varieties, none are more famous than their Riesling!
I tasted two German Rieslings with this dish, and both complemented the apple slaw and held up to the rich buttery sauce well. The first was the 2017 Dr. L Riesling Dry from the Mosel region of Germany, and the second was the 2017 Von Winning “Winnings” Riesling from the Pfalz region. Did you know Germany has 13 official winemaking regions, all of which grow Riesling grapes?
Back to the recipe! When scallops are ready to be turned, they will offer no resistance when being pulled from the pan. If they stick, leave them for a few seconds more until they easily release with a golden-brown crisp crust.
A good sear is achieved over medium-high heat – the pan should not be smoking but the scallops will cook quickly without drying out. When buying scallops look for sea scallops, as bay scallops and sea scallops are not the same.
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