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ekfc63

WIne Pairing for Scallops with Uni Sauce

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I’m planning a starter of scallops, crab leg meat and prawns with uni butter sauce.  Wondering if the uni sauce would change the typical wine pairing of Sylvaner, Riesling, champagne, etc for scallops.


Edited by ekfc63 (log)

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Maybe try a Shōchū? It's more alcoholic than wine, but can be very refreshing and pairs with light flavors. I have had yuzu scented types that were very refreshing. I like citrus paired with the fragrance of the ocean.

 

I'd also look into a dry rosé, I like them for the light character with slightly less acid and more complex flavors than most whites. I think the industry still has not recovered from the 1980s, when big producers pushed a lot of bad, sickly-sweet rosés onto the mass-market and created a damaging image for the whole category. My ultimate recommendation would be for Veuve Clicquot vintage rosé, but, I recognize that it may be beyond the means of your guests.

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I like the idea of a shochu, or maybe a sake that is light and floral.  I'd mainly consider something high in acid to complement the fattiness of the scallops and uni butter... maybe a  champagne?

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This was a while ago but it did get cooked.  Can't remember the wine the was drunk.  Scallops-2.png

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Was that before it got sauced ..?

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12 hours ago, Duvel said:

Was that before it got sauced ..?

Scallops and crab with uni sauce.  Since the scallops, crab and uni were bought live it was quite labour intensive. 

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