Scallops for Supper
Post Author: Blog Master!by Adrienne Asher-Gepford
Two foods define the beginning of spring to me: the first tender spears of asparagus and crimson boxes of strawberries showing up in roadside stands, farmers markets and grocery stores.
Today’s menu will incorporate both of these springtime treats: the asparagus as a relish for plump seared scallops, and for dessert the strawberries, wrapped in sweet whipped cream Romanoff.
A Sauvignon Blanc will blend well with both the cream of smoked tomato soup and the scallops - look for the style named “fume blanc” (”smoky white”) - it will be the perfect foil to the creamy soup and rich scallops.
Although tiny wild strawberries are found in Europe, when colonists first arrived in the America they found fields carpeted so thickly with juicy strawberries that the hooves of their horses were stained a deep red. These Virginia strawberries were eventually crossed with larger Chilean cousins to become the luscious jewels we now use in strawberry jams, pies and desserts such as today’s Strawberries Romanoff. Enjoy your dessert with a glass of late harvest Semillon (also known as Sauternes) to finish your toast to spring!
Seared Scallops with Asparagus Relish
Filed Under: Food Talk
