Pairing wine with different foods can be tricky. It can be hard to know what goes together. Getting it right will help your dinners seem more sophisticated. This talks about the pairing of wine with scallops in particular. Scallops are seafood. Many people love them and have them at fancy restaurants with bottles of good wine.
- Live scallops in the shell are a rare treat and should be eaten raw or cooked simply.
- “Wet” scallops have been soaked in a phosphate solution to preserve and whiten them, but it also dilutes flavor and detracts from the dense, meaty texture.
- Scallops have a natural richness that demands high-acid wines.
“But the real appeal of these mollusks is the sweet, meaty morsel inside. Scallops are found in every ocean and most cuisines throughout the world, from decadent gratinéed French coquilles St. Jacques to the intensely pungent, sweet dried scallops used in Cantonese dishes.”