Growing up I was not a fan of seafood, whatsoever. Every once in a while my parents would drag my sister and I to their favorite seafood restaurant for dinner, much to my dismay. I ended up snacking on the bread rolls for my meal (which to their credit was really good bread). In my young eyes, the only thing going for this place was all the crazy-looking puffer fish in their aquariums that I could “ooh and ahh” over.
I guess what they say is true, though: your taste buds are constantly changing. Now, I couldn’t even imagine my life without seafood. I would eat fresh, quality seafood every day if I could! (Maybe that’s why I eat at The Restaurant at Ponte every chance I get?) And to top it off, guess what else pairs wonderfully with my newly found love of seafood? My second favorite indulgence, wine.
Time to put the spotlight on our 2013 Arneis! Pronounced Ahr-Nays, this “little rascal” varietal nearly went extinct due to its difficult nature to grow. Fortunately for us, it is still grown but in limited quantities. To enjoy Arneis at its full potential, serve at 45-55º F.
Here’s a delicious pairing recipe I came across when scrolling on one of our favorite food blogs, Food52.com. The recipe comes from Melissa V., an “attorney by profession but a cook at heart”.
Serves 2
Couscous
- 1 lemon
- 1 cup diced onion
- 1.25 cups Israeli couscous
- 2 cups chicken broth
- 1 tablespoon capers
- 5 caper berries, halved lengthwise
- 2 tablespoons chopped parsley
- olive oil
- salt & pepper
- Preheat the oven to 350 degrees.
- Slice the lemon very thinly. Place on a baking sheet, drizzle with olive oil, salt, and pepper.
- Roast the lemons until lightly golden, about 15 minutes. Watch carefully at the end as you don’t want the lemons to burn.
- Remove from the oven, let cool, and chop. I find it is easiest to do this using scissors – just snip in small pieces. Set aside.
- Sauté the onion in a saucepan over medium high heat until lightly golden. Season lightly with salt and pepper
- Add couscous and sauté until golden, about 4 minutes.
- Add 2 cups chicken broth, the lemon pieces, and capers. Bring to a simmer and cover, stirring occasionally for about 10 minutes. About two minutes before it is done, add the caper berries.
- Season to taste with salt and pepper and stir in parsley.
Scallops and Lemon Crème Fraiche Drizzle
- 2 tablespoons minced shallots
- 2 tablespoons white wine
- 2 tablespoons chicken broth
- 1 lemon, zest and juice (about 2-3TB)
- ¼ cup crème fraiche
- olive oil
- salt and pepper
- 8 scallops (preferably dry scallops, not in any preservatives)
- Sauté the shallots in a bit of olive oil over medium heat until translucent.
- Add the wine and cook until almost evaporated.
- Add the broth and reduce for about 3 minutes.
- Add the lemon juice and zest and the crème fraiche.
- Simmer for 2-3 minutes and season to taste with salt and pepper.
- Sear the scallops over high heat in a bit of olive oil until golden, about 1.5 minutes per side.
- Put a scoop of couscous in a shallow bowl. Top with the scallops and drizzle with the sauce.
Now pour yourself a glass of 2013 Arneis and enjoy a beautiful spring meal!
For the month of March, our 2013 Arneis is 30% off for Wine Club Members. Grab a bottle or two for your next dinner paired with anything that swims!
Learn about joining the Ponte Wine Club here.
–Marissa Barton
–How have your tastes changed? Anything you love that you used to hate?
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