I can’t believe it’s taken me so long to post this delicious meal, but I am really excited about it and think you will love it. Back in May I had the very exciting task of creating a recipe to pair with Travessia Vidal Blanc. At the same time, my friend Raija had JUST finished grad school. Since I was in the mood to cook and celebrate and had some great wine samples for pairing, we had a last minute celebratory dinner.
We started out with a little Veuve Cliquot purchased at the Healthworks Boston Wine Exchange tasting.
For our dinner, I moved on to the Travessia Vidal Blanc. This white is incredibly light and refreshing with some delicious peachy flavors. At the winery, Marco adds strawberries to the Vidal Blanc, and after the wine has had the strawberries in it for awhile, it is amazing.
For dinner, I started with a REALLY ripe mango. I had to stop myself from eating all of the mango as I chopped it. So juicy and delicious.
I added another one of my favorite flavors, spicy jalapeno, including the seeds.
I mixed those with a couple of other favorite ingredients, cilantro, ginger, coconut milk, lemongrass paste, and curry powder.
Simmered for a bit to allow the flavors to mix and mingle
And then added some big, sweet sea scallops. The result? A creamy, flavorful coconut curry scallop dish. It had a little bit of spice that went REALLY well with the Vidal Blanc.
It was a light, summery dinner with a perfect, local wine. I am pretty excited to say that Marco had recipe cards printed up with my recipe on them and is distributing them in the winery in New Bedford. If you get down there, make sure to grab one, along with a couple of bottles of Vidal Blanc!
I am off to California tonight. What are you all up to for the weekend?