Blackfish Café Spring Pairing
Published: 02/16/2012  Updated: 06/21/2019
Pan-seared Pacific Scallops surround risotto mixed with chunks of spring asparagus, topped with crisp fried asparagus skins.
Pan-seared Pacific Scallops surround risotto mixed with chunks of spring asparagus, topped with crisp fried asparagus skins.  Gary Hayes

Pan-seared Pacific Scallops are paired with Eyrie Pinot Gris from Oregon's Willamette Valley.

Spring at Blackfish Café means fresh local vegetables begin making their way into chef/owner Rob Pounding's menu at the Lincoln City restaurant. In this entrée, pan-seared Pacific Scallops surround risotto mixed with chunks of spring asparagus, topped with crisp fried asparagus skins. A buttery Riesling sauce adds a beautiful richness to the moist, sweet scallops and a watercress oil adds color and another hint of flavor. The chunks of asparagus offer a nice crunchy contrast to the creamy risotto, and the delicate tempura fried asparagus shavings add even more texture. The recommended pairing for this dish is the Eyrie Pinot Gris from Oregon's Willamette Valley. You'll enjoy this wine both before your entrée arrives and as a pairing with the food. On its own, the wine offers a smooth, round mouthful of crisp green apple, Asian pear and a lingering hint of honey balanced with only the slightest acidity. With the dish, I found notes of tropical fruit, pineapple with the acidity more noticeable and cutting through the entree'ws buttery sauce and creamy risotto to make my next taste as pleasurable as the previous. Blackfish Cafe is located at 2733 NW Hwy 101 in Lincoln City (541) 996-1007.
Blackfish Café Spring Pairing