Sancerre and Scallops!

Hello (Dave here) So I live in Rhode Island, the Ocean State and I absolutley love seafood, scallops in particular. I was looking for something I could make as an appetizer with a good Sancerre and the scallop won.

Sancerre is a region of France located within the Loire Valley. Most readily available is the white version of Sancerre known as Sancerre Blanc. The grapes in this wine are Sauvignon Blanc, and the flavors are marked by refreshing citrus on the nose with a grassy, green peppery gooseberry finish. It has a crisp acidity which cuts through the briny savory scallops. Lucien Crochet makes a great Sancerre but in general, if it says Sancerre on the bottle, its probably good.

Let yourself go and drown yourself in a sea of Sancerre. If you manage to survive, and you still know where you are, try the wine with my seared sea scallops. I serve them with a corn, pepper, and scallion salsa.


Seared Sea Scallops with Corn, Pepper and Scallion Salsa

6 Sea Scallops
3 ears of fresh corn cut off the cob, or a cup of frozen corn
2 scallions, chopped using green and white parts
Fresh Basil, purple, green, whatever, different kinds are great!
olive oil
salt
pepper
lime juice and zest from 1 lime
1/2 a red pepper

To make the salsa, sautee the corn, red pepper and scallions together for a couple of minutes. Add the lime juice and zest and sautee for a minute. Add the salt and pepper to taste. Toss in the fresh basil and stir off the heat. Set the salsa aside.

Heat a sautee pan on high heat with enough olive oil to coat the pan. When the oil is smoking add the scallops. Sear on each side till brown (1 1/2 minutes or so on each side). Place a pile of salsa on each plate and serve with a scallop on top as an appetizer.