With freshly cut strawberries, blueberries, orange and apple, this sangria is spicy, flavoursome and textural, making it the perfect addition to your Christmas drinks list!
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Scallop & Leek Galette with Riesling & Lime Butter
Serves: 4-5 [3 scallops per dish]
Prep Time: 30 minutes
Cooking Time: 20 minutes
It should be no surprise that Riesling is THE wine choice with seafood! Especially scallops. Our Wild Bunch Riesling is fresh and zesty with loads of citrus flavour that intensifies when enjoyed with this delicious dish. It is the ultimate pairing – thanks Clarkey!
Ingredients
Puff pastry sheets
1-2 leeks
50g butter
100mL fish stock
100mL Wild Bunch Riesling
Salt & pepper
Japanese Scallops 12-14 roe off
Riesling, lime butter
250mL fish stock
100mL Wild Bunch Riesling
1-2 limes
200mL stones green ginger wine
200g butter
Salt & pepper
Method
Pastry
Cut puff pastry into round discs, place it between baking paper and bake in a hot oven with a tray on top to stop the pastry from rising too much.
Slice leeks and sauté in butter without colour, add fish stock and Wild Bunch Riesling, cook until stock is reduced then season.
Place some leek mixture on the pastry disc and slice scallops on top and cook in an oven set at 175°C for 2-4 minutes or until the scallops are just set, place on plate and sauce.
Riesling, lime butter
Place fish stock in a pan and reduce by 75%. Add Wild Bunch Riesling, green ginger wine and lime juice to the pan and bring to boil.
Add the strained fish reduction and cook for 1-2 minutes. Remove from heat and slowly stir in the butter. Continue stirring until all the butter is blended in and keep on medium-low heat to prevent the sauce from splitting.
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