Scallops and prawns with Aronui Albarino

One of the wines we found interesting and delicious was a variety we had never tried before. The 2014 Single Vineyard Nelson Albarino is super crisp and fresh but very balanced. We thought it would be a great match for seafood. The lemon and lime notes match nicely and the creaminess of the prawns and scallops is great with the underlying ripe fruit flavours

Ingredients

20 large	Scallops (Main)
600 ml	Cream
20 large	Queensland banana prawns, or any other prawns you can find (Main)
½	Onions, finely diced
1 clove	Garlic, crushed
1 cup	Wine, Aronui Albarino (Main)
2 Tbsp	Chives, finely chopped
1 Tbsp	Flat leaf (Italian) parsley
1 serving	Ciabatta bread, toasted to serve

Directions

1. Heat oil in saucepan. Add garlic and onions and cook until translucent.
2. Make sure oil is very hot, add scallops and prawns and quickly sear until lightly browned.
3. Add salt and pepper and the Aronui Albarino. Reduce by half. Add cream and reduce until sauce is thickened.
4. Lastly stir through the fresh herbs and serve with toasted ciabatta

See more of Kasey and Karena's recipes with wine

• Chicken in wine
• Tohu Rewa Blanc De Blanc poached pears with vanilla mascarpone and pistachio praline