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Scallops on a Pea-Wasabi Cream & Nori Chips
May
Canadian wine meets Japan – a Niagara Sauvignon Blanc that no one saw coming
A Canadian wine paired with a scallop dish—that sounds like a surprise that has to prove itself. The 2024 Creekside Estate Sauvignon Blanc from Niagara does just that. Grapefruit, lime, fresh peas, a hint of green herbs—this is no tame wine, but one that combines precision with juiciness. And it does the same on the tongue as the dish does on the plate: it awakens the senses, making it clear that this is exactly where you want to be. The scallops emerge golden-brown from the hot pan, the pea-wasabi cream glows emerald green, and the nori chips add crunch and a touch of the sea. Three seconds of searing. Twenty minutes of cooking. A glass that gets it.
Ideal wine pairing: Creekside Sauvignon Blanc (Niagara Peninsula, Canada)
When people think of Sauvignon Blanc from Canada, they don’t think much of it at first—and that is the biggest misconception this wine sets straight. Creekside Estate Winery is located on the Niagara Peninsula, one of the few wine-growing regions in the world that owes its character to the influence of a Great Lake: Lake Ontario mitigates frost, extends the growing season, and allows for late, controlled ripening. The grapes for the 2024 vintage were harvested between October 3 and 9—a cool, moderate autumn that is characteristic of the classic style. Fermented in temperature-controlled stainless steel tanks to ensure that heat does not cook away the aromas.
In the glass, it displays a clear, pale yellow color with green highlights. The nose is precise and inviting: grapefruit and lime take center stage, accompanied by fresh peas, a hint of pineapple, and green herbal notes—reminiscent of the Loire, with Niagara fruit. This is confirmed on the palate: citrusy, lively, crisp, with a vibrant acidity that keeps the finish long and juicy. No oak, no artifice, no hiding—just the pure character of the grape variety. With the scallops, the citrus fruit picks up on the sea aroma, the acidity cuts through the buttered browning, and the herbal note blends with the tarragon in the cream. A Sauvignon Blanc from Canada that knows its Loire lineage—and goes its own way.
The recipe:
Scallops on a Pea-Wasabi Cream & Nori Chips
Equipment
- 1 Schwere Eisenpfanne oder Edelstahlpfanne (für die Muscheln)
- 1 kleiner Topf
- 1 Stabmixer oder Standmixer
- 1 Backblech mit Backpapier
- 1 Küchenpapier
Ingredients
FOR THE SCALLOPS:
- 8 fresh scallops without roe, patted dry
- 1 1 tbsp clarified butter or vegetable oil with a high smoke point
- 1 1 tbsp cold butter ready-to-cook
- Fleur de Sel white pepper
FOR THE PEAS AND WASABI CREAM:
- 200 g Frozen peas or fresh, blanched
- 1 tsp wasabi paste add more, if desired
- 2 Tablespoons of crème fraîche
- 1 tsp fresh tarragon chopped
- 1 teaspoon of lemon juice
- Salt white pepper
- 2 –3 tbsp vegetable broth for consistency
FOR THE NORI CHIPS:
- 2 Nori sheets Sushi-Nori
- 1 Teaspoon sesame oil
- 1 A pinch of coarse salt
- Optional: sesame seeds for sprinkling
Instructions
PREPARATION:
- Remove the scallops from the refrigerator and pat them very thoroughly dry with paper towels—this is crucial for achieving a perfect browning. Any moisture on the surface prevents the Maillard reaction.
- Blanch the peas in boiling salted water for 2–3 minutes, then immediately plunge them into ice water (to preserve their color).
- Cut the nori sheets into rectangles measuring about 4×6 cm.
FOR THE NORI CHIPS:
- Preheat the oven to 180°C (convection). Place the nori sheets on a baking sheet, brush them lightly with sesame oil, and sprinkle with coarse salt and sesame seeds (optional). Bake for 4–5 minutes, until crispy and slightly curled. Keep an eye on them—they cook very quickly. Let them cool on the baking sheet.
- FOR THE PEAS AND WASABI CREAM:
- Place the blanched peas in a blender and purée until smooth with wasabi paste, crème fraîche, tarragon, lemon juice, and vegetable broth. Season to taste with salt and white pepper. The purée should be velvety, bright green, and have a distinct but not overpowering wasabi flavor. Keep warm or gently reheat just before serving.
- FOR THE SCALLOPS:
- Heat a skillet over high heat until very hot—add clarified butter and let it foam briefly. Place the scallops in the pan with the flat side down; do not move them. Cook for 90 seconds, until a deep golden-brown crust forms. Flip them over. Add cold butter and toss the scallops in the foaming butter for another 60 seconds. Remove from the pan immediately.
SERVE:
- Spread the pea-wasabi cream generously over preheated plates—use the back of a spoon to create a small indentation. Place the scallops in the center. Arrange the nori chips next to or against the scallops. Finish with a pinch of Fleur de Sel and a squeeze of lemon.
- Serve the Sauvignon Blanc at 10–11 °C—straight from the refrigerator, just before pouring.
SIDE DISHES:
- Fresh baguette or soy sauce brioche
- A simple cucumber salad with rice vinegar and sesame seeds, perfect as a light side dish
Nutrition
