Date Night Food & Wine Pairing: Walnut Romesco Scallops and Beaujolais-Villages
If you’re looking for a special dish to wow your significant other, look no further than this Walnut Romesco Scallops dish paired with a glass of Beaujolais-Villages! This dish looks fancy, but it’s SO easy to make and the Louis Jadot Beaujolais-Villages I paired it with was only $10 a bottle!
Ingredients:
Scallops (I used 1 lb)
1 cup Walnuts
1/4 tsp Paprika
1/2 tsp Garlic Powder
Salt
Pepper
Garlic Salt
Romesco Sauce (I buy from Trader Joe’s!)
Broccolini
Roasted Red Potatoes
Olive Oil
(Walnut Scallops inspired by The Defined Dish Cookbook)
Directions:
Preheat oven to 375 degrees
Lay scallops out and pat dry
Sprinkle with Salt & Pepper
Add walnuts, paprika and garlic powder in ziplock bag. Crush walnuts and mix around with seasoning.
Add broccolini and diced red potatoes to pan. Drizzle with olive oil and sprinkle with salt, pepper and a bit of garlic salt if desired. Place in oven for about 30 minutes (until potatoes are golden and broccolini is fully cooked)
While potatoes and broccolini are roasting, heat olive oil in skillet
Add walnut mixture to a plate and one at a time, coat the scallops with mixture and add to skillet
Roast scallops until cooked and browned on both sides
Add Romesco Sauce to individual plates and then add scallops. Place broccolini and potatoes alongside the scallops
Enjoy!
Wine Pairing notes:
This Beaujolais-Villages is light enough to not overpower the scallops, but it’s earthy notes make it the perfect match for the nutty characteristics of the walnuts and Romesco sauce in this dish. The high acidity from this wine is perfectly paired with the zippy tomatoes in the Romesco sauce and the salt on the Roasted Broccolini and Potatoes.
