Scallops and Muscat

A clever combination I had last week at a French restaurant called Larcen.

Putting seafood with a sweet wine might sound a bit odd but there’s a touch of sweetness in scallops anyway and they were also accompanied by a brunoise (tiny dice) of Thai-spiced vegetables which offset the sweetness.

Traditionally dry Muscat is served in that part of France (the Languedoc) as an aperitif so it also harked back to that tradition.

I also like the presentation. The Muscat was served in a small Duralex glass and served with a straw. More Paris than Agde (which is where I was) and really quite cute.