I'm planning a scallop seviche (ceviche?) and I want to serve a sparkling wine with it. The dish will be sea scallops "cooked" in lemon, orange, and grapefruit juices; served over diced cantelope or papaya (whichever is available); topped with torn mint leaves, finely sliced Thai chilis, and a drizzle of hazelnut oil.
There's a sprinkling of sugar in the citrus juices and red grapefruit juice is used for additional sweetness. With these components and the diced fruit, I rounded the citrus twang so the taste is not harshly sour. The zest from the three citrus fruits is included for aroma. The hazelnut oil adds an additional rich aroma and flavor.
Any sparkling wine suggestions to go with this dish? I first thought of a brut, but against the tart quality of the seviche, the overall effect might be too dry. So I'm leaning more toward an off-dry or demi style. Something creamy would be nice too. And if I can get the scent and/or flavor of citrus and toasted nuts, all the better! (I'm asking too much, aren't I?)
Your suggestions will be appreciated and I'll follow-up with how the pairing turns out when I prepare the dinner in a few weeks.