When The Boy and I went on vacation in early July, I found myself trying new foods and new wines almost everywhere we went. There were a handful of foods I tried that were new attempts at old dishes, and then there were the foods I’d never tried before. Like scallops.
While on our self-guided wine tour, we stopped in one of the wineries’ restaurants for lunch. We all wanted a break from tasting, and with grumbling stomachs, we stepped into the open, welcoming restaurant. I was immediately surprised to notice the smell of seafood – and it smelled good. I wanted that dish, whatever it was, so when I saw a dish of scallops with grapes and corncakes on the menu, I took a risk and ordered it, hoping I would enjoy it. My dining companions assured me that one of them would trade if I didn’t, so with that, I was excited to at least give it a try.
The scallops were seared and came to the table in a small cast iron skillet. They smelled incredible, and the presentation was lovely. My mouth watered at the sight and smell, and I immediately dug in.
The scallops were incredible: tender, flavorful, delicious. they were served with warm grapes, bursting with flavor, and a corn cake that was slightly sweet, which was in amazing contrast to the savory scallops in their sauce. I enjoyed every delicious bite of this dish, and would gladly order scallops again – in the right venue.
I took a lot away from our brief trip to Canada, and while I have been eagerly trying new foods throughout the past few years, this cemented why I do it: for the experiences, the flavors, and the ideas for future dishes. I may not cook scallops, but I do have a few ideas for dishes that mirror the ideas in this one, and for that, I’m grateful.