Seafood at F&W can be finicky, as we saw with the lobster claw. It can easily be overcooked and not as forgiving as red meat. It seems most people pay attention to the Lamb Slider at New Zealand, but this year we decided to try the Seared Sea Scallop with Kumara-Red Curry Puree and Apple Radish Salad. We saw some of the scallop dishes leaving the booth, and thought they looked well prepared.
Seared Sea Scallop with Kumara-Red Curry Puree and Apple Radish Salad,
New Zealand 2011, $4.25
Kumara is a root vegetable similar to a sweet potato. The puree had some heat the crept up on you, and the apple radish salad helped mellow it out. The scallop was nicely seared and cooked just right. We were definitely impressed. The flavors and textures played well together.
I also decided to try the Mohua Sauvignon Blanc. I didn’t care for this wine. It had a flavor that tasted a bit off to me, and Matt agreed. Fortunately, they didn’t give me a great pour. I’ll have to give the Whitehaven SB offered at the booth a try next time.
Mohua Sauvignon Blanc, New Zealand 2011, $3.00
And while we haven’t had it this year, here’s the 2010 Lamb Slider with Tomato Chutney. We’ll likely pick one up towards the end of the festival, once we’ve exhausted the new stuff we want to try.
Lamb Slider with Tomato Chutney, New Zealand 2010,
$4.75 (2010 price) & $5.00 (2011 price)
Have you tried the scallop and found it was prepared properly as well? How about the other wines or Lamb Slider?
That scallop looks about the same size as a steak in the UK. Envy.
A few more days and I’ll finally get to try this year’s cooking.
I used to prefer the lamb slider but ever since they went with ground lamb instead of the sliced I prefer the scallop. Also I find the scallop to be a good size and cooked very nicely.