Most great Chardonnay wine pairing recipes contain fish.
The Chardonnay we make at UMAMU Estate in Margaret River is gently oaked, and pairs well with the umami richness of the soup and mussels.
With thanks to LK Wong for the recipe.
500g frozen corn kernels
1 can creamed corn
2 large potatoes peeled diced in 1 cm cubes
1 med onion chopped
1 large clove garlic minced
1 tsp dried tarragon
1L chicken stock
200g streaky bacon, chopped
1 tin smoked mussels in oil
12 scallops, drained and dried on paper towels
2 Tbsp finely chopped chives
Olive oil and/or butter to pan fry
Salt and pepper
In a large saucepan, fry onion, garlic and bacon until bacon starts to brown, then add in creamed corn & kernels, stock and half the tin of mussels and oil. Bring soup to a boil then simmer until potatoes have softened (can be easily crushed with a spoon). Scoop and reserve 1-2 ladles of soup. Blend the rest of the soup until smooth. Add both reserved soups back into a saucepan and reheat. Season soup to taste, stir in half the chives. Keep warm.
In a frypan heat up oil/butter until pan is smoking. Season scallops then fry a few at a time for about a minute on each side so scallops are caramelised.
To serve, ladle soup into warmed bowls, add 3 scallops a bowl, garnish with a few smoked mussels and drizzle with a few drops of mussel oil, sprinkle over some chopped chives.