Dinner by any Name is Still a Little Feast!

A kilo of wild scallops warrants searing attention! I like them simple with their own flavor leading all taste buds to nirvana.

Here they splash down in a deglaze of crustacean juice, olive oil and a spritz of fresh Lemon, sea salt & a few twists of cracked pepper. Accompanied by chilled spears of asparagus in vinaigrette. Add a young, un-oaked Spanish red (Tempranillo) and dinner by any name is still a little feast!

At times one trout poses a problem. Not enough for guests and possibly too much for one's self. Solution? Side dishes that fill the plate, round out the presentation and tease the palate. Pick up the phone and call someone intriguing. Eating alone has never been appealing (no matter how often it's done). Put fresh cut flowers on the table (best if from the garden, so as not to dent the wallet). Light a candle. ¡Caray!, it's a dinner party. Who knew?

As for the bev, I find a full flavored white (low or no oak) will go with about anything except strong flavored meats and red with low tannins will go with anything including fish. I give you a foto of one trout for two, Mexican style, and a few wines that will enhance your dining pleasure.

Wine suggestion: Pinot Gris/Pinot Grigio, Albarino, Tempranillo, also the ever versatile Shiraz