Visiting wine country (where ever there is a country with a wine growing region to be found) is a fun experience and you learn (or at least taste) something new every time. One of the wine regions I really like to visit in Canada (besides the Okanagan in British Columbia) is Niagara-on-the-Lake, Ontario. This recipe is from a cookbook bought at the Hillebrand Estates Winery which I made tons of tasty recipes from. It’s a guide to creating the perfect union between fine wine and superb food. Many people cook with the standby white for seafood and red for meat dishes but how many have tried sparkly?
Sparkling wine is wonderful to drink and this recipe is simple to prepare. The tiny bubbles add sophistication and a sense of celebration to any event. It is also a great ingredient in wine country cooking. The happy little bubbles work magic to transform sea scallops into the most delicate shellfish you will ever taste. This is Tony de Luca’s version of famous Mexican *ceviche.
1/4 cup lime juice
1/4 cup olive oil
1/2 cup sparkling wine
1 Tbsp. coriander, finely chopped
1 tsp. lightly toasted mustard seeds
2 tsp. fresh ginger, finely grated
1 tsp. granulated sugar
pinch of cayenne pepper
1 lb. (500g) fresh sea scallops
Add all the ingredients except the scallops to a large bowl and whisk to combine. Add the scallops and cover the bowl with plastic wrap. Refrigerate for 3 hours. Remove the scallops from the marinade. Discard the marinade and serve the scallops. Makes 6 servings. Enjoy!
*Traditional Halibut Ceviche from a previous blog post: https://girlwhowouldbeking.com/2012/08/21/simple-and-satisfying-3/
Book Review: the book is organized by wine variety, from light and lively to full-bodied. Each chapter begins with a description of the wine, followed by seasonal menus complete with detailed ingredient lists, thorough explanations of techniques and easy-to-follow instructions. The author displays wit and wisdom from years of international culinary experience. The ART of fine dining in the comfort of your home.