I am regularly tasked with creating recipes to pair with specific wines for winemakers dinners. One of my favorites, as well as my students faves is this scallop recipe. It was inspired by a truly beautiful sparkling rosé wine, of Chardonnay and Syrah grapes, Treveri Rosé, made by Treveri Cellars in Wapato, WA. When I tasted this wine, I was immediately struck by the idea of wedding cake — Rich vanilla frosting and raspberry filling. Mmmmmm! It would be a superb pair with that!
But, I wanted to create a savory dish, that would show off those same flavors and elements in the wine. For the winemakers dinner, I served it as a small plate, pictured below, similar to an appetizer portion. I have also increased the portion size and served it alongside brown rice pilaf or a spinach salad for an entrée. Here it is:
Sake Raspberry Vanilla Glazed Scallops
- 2 cups sake we used 1 cup sake & 1 cup coconut lemon grass sake
- ½ cup raspberry puree
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon corn oil or coconut oil
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon cayenne pepper
- 1 pound sea scallops preferably dry-packed
- 2 green onions thinly sliced
- fresh raspberries for garnish
- toasted coconut for garnish
In a large skillet heat the sake, berry puree, sugar and salt over high heat; reduce to a syrupy stage, about 7 to 10 minutes. Remove from heat; add vanilla.
Combine the 1 teaspoon salt, 1 teaspoon sugar and the cayenne pepper in a small bowl. Set aside.
In another skillet, heat the oil over high heat. Pat scallops dry with paper towels. Sprinkle with a bit of the sugar/salt/cayenne mixture. When oil is very hot, add scallops. Cook for 2 minutes, then turn over. Scallops should be golden brown. After 2 minutes on the second side, move the scallops to the skillet with the sake. Turn to coat well. Transfer the scallops from the skillet to warmed platter. Pour remaining glaze over. Garnish with sliced green onions and fresh raspberries.