Scallops drizzled with Riesling vinegar and garnished with caramelised garlic
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- Maranda Engelbrecht
- 2
- Easy
- Dairy free Fat conscious Pescatarian
- 20 minutes
- 20 minutes, plus three days
- Zonnebloem Limited Edition Sémillon 2008
Ingredients
- For fermentation
- 2 x 750 ml bottles Riesling wine, 1 chilled
- 8 cloves garlic
- ½ cup sugar
- 8 scallops
- crushed ice, for serving
Cooking Instructions
Store the unchilled bottle of Riesling open in a warm place for three days, until it has turned to vinegar.
Blanch the garlic in boiling water for 30 seconds. Remove and refresh in ice-cold water. Strain the water and pat dry with a paper towel.
Place the sugar in a saucepan over a gentle heat and heat until golden and caramelised. Dip the garlic in the caramel and place on a lightly greased surface to cool.
Using a bamboo steamer, lightly steam the scallops, until tender, but still firm to the touch.
Place crushed ice in the bottom of each glass and top with the chilled Riesling wine. Add a scallop and a drizzle of the Riesling vinegar, and garnish with the caramelised garlic.
Also read: How to cook scallops
TASTE’s take:
Apple and clove, cumin and apricot, crystallised ginger and salted pistachio, caramelised garlic and Riesling vinegar, wasabi and maple syrup…embrace the new spirit of adventure with these unusual flavour pairings.
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