Saint-Jacques will require a dry white wine, like other seafood products, which should be mineral and fruity.
One would almost be tempted to say that nothing should be added to the taste of Saint-Jacques, but this is false because the addition of a wine offers a sumptuous agreement. The texture of Saint-Jacques is very similar to that of other types of seafood but remains a little different. If it is well worked, it is very mellow, which therefore offers a unique pleasure. Here it will be necessary, as often with seafood, a dry white wine, with a fresh, mineral side which will support the iodine which can be slightly felt and some accompaniments such as spices or herbs. Wines with floral scents, with hints of citrus fruit, a little acidity due to the minerality will go well with the flesh of the walnut which is very tender.
Since we need to go for a dry, mineral and fruity white wine, our choices will go towards grape varieties such as Chardonnay with a Chablis for a panlée de Saint-Jacques very simple, or a Pouilly-Fuissé in Burgundy, the mineral side of these wines will go very well with the texture and the taste of walnut. We can also start with wines made from Chenin like a white from Anjou in the Loire, which will have a little citrus taste that will go wonderfully with the scallop.
Did you know that the scallop has eyes? Yes, eyes, which work by reflection! But don't worry, this dish is still great. The scallop is a mollusc that people have been eating for a long time. Already evoked in the Bible or in Greek and Roman mythology, it is only found in the Mediterranean Sea and in the North Atlantic (yes, we are not all lucky). It is mainly cultivated in ponds with the pectiniculture, in spite of the very strong fishing, authorized from October to May. It is therefore to be found in Mediterranean and northern gastronomy, in all possible forms of dishes and combinations, from risotto to scallops, to velouté and nuts simply fried for our greatest pleasure. So you won't get tired of these shells and neither will we.
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