Appellation: Rioja Blanco DOCa
Pairing: Seared Scallops
Sommelier: Gabrielle Plastre, Chez Victoire
About the Sommelier: Gabrielle Plastre worked in the hospitality industry for over a decade. She is a sommelier at Chez Victoire and hosting SAQ’s workshops for the general public. She graduated in 2016 with three distincts diplomas: DEP (Diplôme d’études professionelles) from Institut du tourisme et hôtellerie du Québec (ITHQ), level 3 with distinction - Wine and Spirit Education Trust and certification level - Court of Master Sommeliers. She became the first Canadian Master of Port, a national competition, in June 2019. Her other achievements included winning the following competitions : Wines of Argentina (2016) and German Wine Institute (2018), both of which were organized in collaboration with ITHQ.
The typical white wine from Rioja’s region in Spain is made distinctive by a combination of vivid freshness and complex aromas. Time spent in cask creates richness, enhancing the polenta’s creaminess as well as the scallop’s texture. The aromas developed by the barrel complement both the caramelized flavors of the scallop and nutty brown butter. On the opposite end, the lively brightness of the blood orange highlights the natural acidity of indigenous grape varieties like Viura or Maturana Blanca. Finally, the tarragon rounds up the dish with a touch of herbaceous freshness to contrast the rich maturity of the wine.
Seared Scallop, Browned Butter and Creamy Polenta with Blood Orange and Tarragon
4 Serves
3 3/4 cups vegetable stock
1 cup cornmeal
1/4 cup grated Manchego
24 scallops, muscle removed, dried with paper towel
Pinch salt
1 tbsp olive oil
1 cup butter
1 blood orange, peeled, segmented
Fresh tarragon, for garnish
Bring the stock to a boil in a large pot set over medium-high heat. Add the cornmeal in a thin stream while whisking. Reduce heat to medium. Continue stirring with a wooden spoon for 40 minutes. Just before it is complete add the grated Manchego and continue to stir. Meanwhile, set a cast iron pan over medium-high heat. Season scallops with salt. When the pan is hot, add the oil. When the oil begins to smoke. Lay in the scallops. Sear scallops for 1-2 minutes per side. Remove from pan and set aside. Finally make the browned butter. In a steep-sided saucepan, cook 1 cup butter over medium heat until it foams and begins to turn a nutty brown color. After butter turns brown, immediately pour it into a side dish off the heat, as it will continue to brown if left in the hot pot. To plate place a spoonful of polenta in the center of a plate. Top with scallops. Drizzle scallops with browned butter. Top with blood orange segments and finish with fresh tarragon.
*Cru by CAPS & the Canadian Association of Professional Sommeliers would like to thank and acknowledge the Rioja DOCs and other funding partners for supporting the production of this content.