Seared Scallops With Carambola Sauce, Parsnip And Succotash
Need a gluten free and pescatarian main course? Seared Scallops With Carambola Sauce, Parsnip And Succotash could be an amazing recipe to try. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 12g of protein, 35g of fat, and a total of 713 calories. It is a pretty expensive recipe for fans of Southern food. Head to the store and pick up thyme, olive oil, scallops, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir
Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try 7Cellars Elway's Reserve Chardonnay. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 28 dollars per bottle.
7Cellars Elway's Reserve Chardonnay
The 2018 Elway’s Reserve Carneros Chardonnay is well-balanced, exhibiting crisp tropical fruit, apple and pear flavors with light floral elements. Hints of vanilla complement a smooth, lingering oak finish.Pair this crisp wine with light fare such as sliced fruit & cheeses, lemon pasta salad, roasted chicken with herbs, or vanilla pudding.