Serves 4
- 200g Mourne Fishbox Scallops
- 1tbsp olive oil
- 2 medium leeks
- 25g (1oz) reduced fat butter
- 150ml (5floz) white wine
- 150ml (5floz) crème fraîche
- ground black pepper
METHOD
Heat the oil in a griddle pan and add the frozen scallops. Cook them gently for 12-14 minutes ensuring that you turn them frequently.
Cut the leeks in half and rinse them under a tap to remove any dirt. Shake dry, then cut into slices. Heat the butter in a frying pan and cook the leeks for 2-3 minutes, then add the wine and cook for a further 3-4 minutes until the leeks are softened.
Stir in the crème fraîche and season with freshly ground black pepper. Place leeks on individual plates and then top with the scallops and serve with buttered new potatoes.
Wine to match this dish…
The buttery leeks and sweet Scallops require a white wine with body and weight to stand up to flavours with a sweeter fruit profile (don’t confuse this for sugar though) so something like a cooler climate new world Chardonnay with some oak influence should pair very well.
The Stella Bella Margaret River Australian Chardonnay with its ripe pineapple, peach and subtle hazelnut flavours from French oak influence should be a perfect match. Margaret River is one of the World’s leading Chardonnay regions with a perfect climate for producing top quality food friendly wines.
