Pale gold in color, with somewhat weak aromas of lemons, under-ripe apricots, and a hint of sauvignon blanc-like grassiness. There is a pronounced mineral flavor, that leaves a lingering impression on the palate. In addition, flavors of white peach, lemons, herbs and acacia are presented with a mouth-filling intensity I didn’t expect. Made in the Istria region on Croatia’s northern coast, I like this wine paired with Greg’s Croatian-inspired Turkish mussels. In addition, a pleasantly bitter edge and strangely salty mouthfeel ensure compatibility with shellfish.
Croatia has a long wine-making history, pre-dating the rise of the Roman Empire. Today, Croatian wine making has two main regions: Kontinentalna (inland), and Primorska (coastal). The inland region produces most of the country’s white wines, while the maritime influence and rocky soil of the coastal region is better suited to red wine. While the area does produce wine made from both French and Italian varietals, I find the wines made from native grapes to be more interesting. Best known is a red wine grape called Plavic mali which translates to “little blueberry.” These grapes produce a full-bodied, robust wine, characterized by high alcohol, pronounced tannins and low acidity. GRANT
Pairs With FoodBuzz Challenge #2: Turkish Mussels-Taking it to the Streets
Also pairs well with fish, herbs, pasta, pesto, salad, vegetables.
- Category White Wine
- Varietal Malvazija
- Region Istria Croatia
Scollops with ANYTHING (almost) is near the head-end of my top-10 list. Not only does this sound good, the pix are world-class. Another Must Do addition to the scollop file and thank you. The rest of the method and recipe look pretty darn great, but I suspect that a little more seasoning (some zing?) may be necessary. Thanks for sharing it with the SE community.
Oh, what a beautiful dish! I was able to get all the ingredients in Panama, except corn, it’s tough as nails down here, so I used frozen niblets. You got lots of compliments at dinner last night, wish you were here! Grant’s wine suggestion of Chardonnay worked here as well, but the packaging is a bit different, if you know what I mean! Thanks!
The Smithsonian called and wants to use that plated dish in their museum. Nice artwork Greg!
I like doing scallops on the cast iron insert on my grill grate, it gets a perfect sear like you wrote about.
on Today’s Foodbuzz Top 9.…you’re a stud! — S
I love scallops, and these look utterly fantastic!
What a beautiful photo. I love scallops and corn but I don’t like succotash at all.
Dear GREG — You have such a gift — to be able to take the most simplist of meals and turn them into elegant plates. I mean I have lived in the South and this is like no succotash every served in the South!
What wonderfyl colors and yours retains all the goodness of the seasaon. Perfect with those gorgeous seared scallops. …sigh.…
Ciao, Devaki @ weavethousandflavors
we are lucky here in France as scallops have a great quality (mainly the ones which come from Britanny on the western atlantic shore ) ; I agree with your cooking technique but very recently i ate a scallop carpaccio which was divine ; you should give a try !!
Et moi je pars cette semaine en vacances en Normandie !!
I haven’t cooked with fresh scallops in over a year. I actually miss them. Is that weird? Marvelous dish as always, Greg!
favorite foods in the world, a great succotash and big juicy scallops. Perfect cooking instructions for the scallops, and your top-down photo makes me want to reach through my screen for a bite. — S
Oh my GOODness Greg! You’re killing me! Lurve it!
You know I never cook scallops at home but maybe I will now using your tips!
I’m a sucker for succotash.
Love your sweet corn succotash with scallops. Perfect as an appetizer or entree (as you share.) How adorable is that teeny tiny wooden bowl with the single scallop. Beautiful Greg!! xo
Very pretty presentation with the chives crossed over. Thanks for the oven method of cooking the scallops. Easy. Just my kind of method.
I don’t know when scallops fell out of my cooking rotation but this is a good reminder for them to make a comeback. This would have been perfect tonight.
Definitely my kind of dinner!!! As for the scallops you are absolutely right — they should always be brought to room temperature first (I think it’s one of those things that people who write recipes “think” everyone knows but in reality most people don’t). If you cook them cold, you are going to have a raw interior!!!
Beautiful photos… as always!!!
Those are some perfectly cooked scallops! I love the fresh, seasonal ingredients you include in this dish. Looks wonderful!