Now I have already posted how much I adore cooking and eating great seafood. You have to excuse me but come on everyone I live on an island. In Jersey we are graced with some of the most amazing seafood you will eat. Now you may positively love lobster or crave freshly picked crab, but my favourite ( astute readers may have guessed already ) is the succulent scallop. So here is my recipe for Diver caught Scallops with Lentils and Bacon. If you visit Jersey you can also choose mackerel in season, skate, and plaice. If you like shellfish then mussels and oysters are grown in the clear waters around the island. In short, an abundance of fish and shellfish.
Protecting the Marine Environment.
Before I get to the recipe the only scallops you should consider eating are diver caught. Cheaper commercially dredged scallops can cause considerable damage to the seabed. Here is a link about sourcing sustainable fish and seafood. The Marine Stewardship Council helps conserve fishing stocks for the future.
Whenever I cook scallops I always think of the actress Uma Thurman stepping out of a gigantic scallop shell. In one of her earliest roles as Venus in the madcap film The Adventures of Baron Munchausen, it is a striking piece of cinematography. The whole scene is beautiful and I like to think that this is a beautiful dish. I’m not the most refined and elegant cook but this is really a simple but stunning recipe. It pairs the sweet scallops and tomatoes with a hint of smoke and saltiness from the bacon.
The Wine Choice –There are an awful lot of flavours and textures in this dish, so we need a wine that has similar attributes. The strongest flavour on the plate is going to be the bacon but if we choose a red to match solely to that we lose the delicacy and subtle sweetness of the scallops. Likewise, if we match a delicate white purely for the scallops we risk the wine being overpowered by the savoury bacon and sweet tomato flavours. A Sancerre Rosé, made from the Pinot Noir grape, dry with aromas of strawberries and gooseberries covers all the bases.