How is wine "dry"? In winemaking terms, "dry" means "not sweet." A dry wine can contain a multitude of flavors, from grassy to stone fruit to herbal, lime to smooth and buttery. Try the Chateau Ste. Michelle 2010 Dry Riesling from Columbia Valley: This wine has an acidic zing that pairs perfectly with this recipe for a similarly acidic tomato gazpacho--this pairing will set off flavor fireworks. Riesling can be made in a variety of styles - from bone dry to super sweet dessert wines. This bottling is on the dry side, with just a touch of sweetness for "quaffability". This versatility makes it one of the best food wines.
- 8 servings
- 1 hour & 30 minutes
- 10 minutes
- 1/2 cup Dry Riesling
- 1/2 cup basil leaves
- 3 1/2 cups tomato juice
- 3 cup red Heirloom tomatoes, seeded and diced
- 3 1/2 cup red onions, diced
- 1/2 serrano chili, seeds removed and chopped
- 2 cloves garlic, chopped
- 1 poblano pepper, seeds removed and diced
- 1 cucumber, peeled, seeded and diced
- 2 green onions, chopped
- 1/2 cup red wine vinegar
- 1 tsp cumin seed, toasted and ground
- 1 tsp coriander seed, toasted and ground
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
- 16 sea scallops
- Olive oil
- Juice of 1/2 lemon
- 1/4 cup chopped assorted fresh herbs: chives, basil, parsley, tarragon
- Saffron oil
- Basil Oil
Bring the wine to a boil in a non-reactive saucepan; remove from heat and add the basil leaves. Let steep for 15 minutes and strain. Combine with tomato juice; set aside.
Puree next 7 ingredients in a blender until smooth; transfer to a large bowl. Add the wine/tomato juice, red wine vinegar, spices, and olive oil; whisk to combine. Season to taste with salt and pepper. Adjust heat by adding more serrano pepper and red wine vinegar if desired. Refrigerate until served.
Heat the grill to medium-high heat. Coat the scallops lightly with olive oil and skewer. Salt and pepper lightly, then grill until cooked through. Drizzle with lemon juice just before serving.
Ladle soup in bowls or martini glasses, and arrange scallops in each. Drizzle with saffron oil and basil oil, then sprinkle with fresh herbs.