Sauteed Scallops with Orange, Fennel and Ginger

Scallops are best partnered by a wine with a profile of flavors that enhances their inherently succulent, sweet nature. Here, the added nuances of orange, fennel and ginger contribute a playful platform of tastes that marries with full-flavored, full-bodied white wines. Serve with simple roasted potatoes or saffron rice. Dependable: Sauvignon Blanc, especially from New Zealand. Daring: fresh, lightly oak-aged Chardonnay.
Average Customer Rating:
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Customer Reviews for Sauteed Scallops with Orange, Fennel and Ginger
Review 1 for Sauteed Scallops with Orange, Fennel and Ginger
4 out of 5
4 out of 5
publicsen
July 15, 2012
Ability level:Intermediate
Would You Recommend? Yes
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Savory and unexpected
July 15, 2012
I made this recipe exactly as instructed. Certainly beautiful and quite tasty-- a bit rich for my taste but I can't say that was a shock given the amount of butter called for. I'd recommend this and would make it again for guests if trying to impress.
The ginger was not detectable in taste, but I smiled knowing it was there. Add more if you want a pronounced ginger flavor.
Pros: Appearance, Impressive, tasty