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Top Chef ™
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Seared Scallop, Plum Reduction
Second course of the green team's seafood flight, paired with chardonnay. Brittany: "I did second course with chardonnay. I did a quickly seared scallop with plum reduction." She approached the pairing challenge without extensive wine experience. Judges later noted the scallop's richness would have suited the rose more naturally, its lighter fruit and acidity being a better structural match than the butter-forward chardonnay.
{Judge}: "[The green team's] scallop dish would have been better paired with the rose." Padma: "Brittany, do you do wine pairings often?" Brittany: "I do not, no."
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