Enjoying sherry wine / pairings and recipes / Manzanilla
Cooking time: 1 hour
1. In a large bowl, whisk together the olive oil, mustard and vinegar and season with black pepper.
2. In a separate bowl, mix the creme fraiche with half the lemon juice and set aside. Divide the pea shoots between each plate and drizzle with the dressing.
3. Heat a dry frying pan until hot. Add the pancetta and fry for 2 minutes until it begins to release some fat, the add the scallops and fry for 30 seconds to 1 minute on each side until they are opaque and just cooked through. Add the remaining lemon juice to the pan.
4. Place 3 scallops on each plate of pea shoots, spooning over the pancetta and pan juices. Serve with the lemon creme fraiche and garnish with zest.
Serves 2
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
