Ah, the temperamental scallop! If undercooked it’s mushy, if overcooked, it’s rubbery. If properly handled, the delicate, but meaty texture sings in your mouth.
Scallops are one of the most intriguing foods to hail from the sea.
The rich texture coupled with a delicate essence of flavour never gets lost in the preparation, whether simple or complex. Consequently, scallops are ideally suited for wines that are equally rich in texture and flavour.
Scallops also need crisp, refreshing acidity to cleanse the palate and prepare the taste buds for another bite. Once having accomplished this culinary feat, what wine shall accompany?
We asked Tinashe Nyamudoka, Head Sommelier at The Test Kitchen in Cape Town for his suggestions, and he accommodated, revealing a stunning passion for food and wine. The mouth waters in consideration of his inventive unions below.