A little while ago, when I made the baked fish with courgettes, I bought the fish from our local fishmonger, something I’ve been meaning to do for some time now. Of course, I went in to this little shop with a £20 note and credit cards to buy a small piece of fish and the gentleman working there very kindly told me to pay him next time. Then I got busy, was travelling and so forth, and forgot to go back. So it was probably a month or so after the fact by the time I got back there and repaid them. I didn’t buy anything more that day, but saw that they had scallops and so back I went to pick some up for this recipe (with the correct change this time). It’s a nice little shop, with all of the fish fresh caught in Cornwall – so it’s best to go in with an open mind. Fortunately they had the scallops this time so that saved a trip to the supermarket.
The recipe can be found at skinny taste.com. It’s the first time I’ve cooked scallops and I didn’t get as nice a sear on them as I would have liked, but it still tasted nice!
More white wine this week – a Riesling from Alsace (Kuhlmann-Platz Riesling 2012, £8.49 at Majestic) and a Chardonnay/Sauvignon Blanc blend from Valençay in the Loire Valley (Le Clos du Chateau – Paul Lafond 2012, £7.99 at Majestic). The Riesling was crisp, dry, and a little citrussy, while the Valençay was more complex and buttery. Both wines were very drinkable on their own, but I had a preference for the Riesling as a match with the scallops.