Scallops Four Ways

Raw as sashimi

A simple Chablis with good minerality and acidity to support and bring out the fresh taste of the scallop

Steamed with black bean sauce paste and garlic

Mature red Burgundy: the subtle tannins balance out the saltiness of black bean paste, while the medium body supports the overall texture of the dish. Firm acidity lifts the character of scallops.

Stir-fried with celery and carrot

NZ Sauvignon Blanc : the herbaceous characters in the wine go well with the taste of celery and carrots; while good acidity cuts the slight oiliness in the dish

Poached, then baked, as Coquilles St Jacques Mornay

Californian Chardonnay to match the weight and richness of the dish, but with enough acidity to cleanse the palate between bites.