Scallops with Curry-Lime Broth


A general rule of thumb has always been to move toward a sweeter wine when serving spicy food. However, not all spice or heat in a recipe comes from the same source and of course what the spice is mixed with should be considered. Scallops have a sweetness of their own and are quite a rich ingredient so it is interesting to see what he thinks is the perfect pairing for the spicy scallop recipe.

Serves 4


To make the broth, melt the butter in a small sauce pan over medium low heat; add the ginger, lemongrass, kaffir lime leaf, garlic and shallot. Sweat until tender being careful not to get color. Add the chicken stock and simmer for 10 minutes. Add the cilantro, chicken stock, coconut milk and curry paste and continue simmering for another 5 minutes. Strain through a fine mesh sieve and set aside.

Preheat oven to 400°F.

Slice the scallops crosswise into ¼-inch thick slices and lay the slices in a single layer on the bottom of a shallow bowl.

Gently warm the bowls with the scallops in the oven until warm to the touch, about 3 minutes. While the scallops are heating, re-warm the curry sauce.

Spoon ¼ cup of the sauce over the scallops, squeeze lime juice on top, garnish with cilantro leaves and serve immediately.

Wine Pairings: Reisling Maximin Grunhauser Kabinett & Botani Muscat Seco ’08



1 tablespoon unsalted butter
1 tablespoon thinly sliced
1 stalk lemongrass, chopped *
1 kaffir lime leaf (preferably
   fresh, but you may substitute
1 tablespoon thinly sliced
1 shallot, thinly sliced
1 tablespoon chopped cilantro
1 cup chicken stock
¼ cup coconut milk
2 teaspoons red Thai curry
12 ounces sea scallops
- fine sea salt and freshly
   ground white pepper
1 lime, cut in half
¼ cup cilantro leaves
*Found in Asian supermarkets