Celebratory Summer Dinner

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.

Veuve Cliquot image

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.

fresh mango

I added another one of my favorite flavors, spicy jalapeno, including the seeds.

mango and jalapeno

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 ;)

cocnut milk, mango, cilantro

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.

image

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?

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Tags: cilantro, coconut curry, coconut milk, curry, Food, food and wine pairing, recipe, scallops, Travessia, Veuve Cliquot, Vidal Blanc, wine

  1. Michelle’s avatar

    I think any meal that starts with Veuve ends up being a good one! :-)

    Reply

    1. traveleatlove’s avatar

      I agree! :)

      Reply

    2. Daisy’s avatar

      I feel the same way when I chop mangoes. Funny – I made a mango jalepeno salsa this weekend (that I still need to post about!)

      Have an awesome trip!

      Reply

    3. Belinda @zomppa’s avatar

      I am SOOOOOO trying this – brilliant combination of flavors. Going to the gardens…grilling…trying to stay cool!

      Reply

    4. Raija’s avatar

      That was such a delicious meal! I love remembering it…and the bubbly! Excited to share bubbly for Eric soon!!

      Reply

    5. Therese’s avatar

      That looks so incredibly delicious!

      Reply

    6. Elina’s avatar

      This sounds amazing. Was it soupy or did it thicken up? Do you remember the measurements by any chance? I’d love to recreate it!

      Reply

    7. Simply Life’s avatar

      Oh that mango looks amazing!

      Reply

    8. Lindsay Meyer’s avatar

      So cool that the winery published your recipe. I bet it would be great to sear the scallops and then place them in a bit of your yummy coconut curry sauce with mango and jalapeno. I can’t resist the carmelized crust of a seared scallop!

      Reply

    9. Mark’s avatar

      Ooh la la! Sounds and looks amazing Meghan! I so want to make this dish!
      Have a great trip!

      Reply

    10. Baking Serendipity’s avatar

      This sounds delicious! It would go so well with wine :)

      Reply

    11. Jason Phelps’s avatar

      More on the wine, please! Is it sweet, dry, what kind of aromas?

      Jason

      Reply

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