I’ve not really spent a lot of time in Portugal, although it is a beautiful country with wonderful people. I think I have only ever been to Lisbon. I have over the years been to several Portuguese restaurants, particularly one in Old San Juan, Puerto Rico. They have a great food scene and also produce some excellent wines. I would like to make a trip to the Douro region, maybe a wine tasting river cruise if anyone would like to join me?
WINE NOTE: Now this dish and wine are an awesome combination. The light white completely enhances the garlic and scallops, with its zesty clean lemon flavours, minerality and a divine burst of flowers followed by just a hint of spice to liven things up! AMORAS BRANCO 2016 is available from Laithewaite’s, an absolute gem of a find by wine buyer Hillario!! Its reasonably priced as well, from GBP 7.99.
This is fast and easy dish but luxurious none the less!!!
1 1/2 lbs /700g sea scallops
1/2 tsp Himalayan salt
1/4 tsp white pepper
1 tbsp olive oil (to be split into 2 measures, see instructions)
1/3 cup /75ml Port (or other sweet red wine)
2 tbsp lemon juice
1/4 cup / 4 tbsp fresh chopped flat leaf parsley ( keep 1 tbsp for garnish)
5 garlic cloves finely chopped
2 cups /400g hot cooked long grain rice
Sprinkle the scallops with salt & pepper
Heat 1 1/2 tsp oil in a cast iron/ heavy skillet. place the scallops in a circle around the edge of the skillet and when you arrive at the first one start turning them in the same order they were placed. When you reach the first one, remove them and keep warm and repeat with the rest of the scallops.
Add the port and lemon juice to the skillet deglazing the pan. Return the scallops to the skillet. Ass 3 tbsp of the parsley and the garlic. cook for 30 seconds.
Divide the rice between 4 plates and divide the scallops and sauce between the plates. Scatter the remaining parsley and serve immediately.