Stir-fried scallops with ginger and broccoli is a classic Cantonese dish. The bivalve has substantially more robust meat than does the 'fan back shell' variety, which has orange roe. Known in Hong Kong as the 'razor fish' (because of its sharp, jagged, triangular-shaped shell, which sticks out of the mud, where it sits to feed and filter out tidal water), the bivalve's sweetness is enhanced with ginger, which gives simultaneously lifted notes and warmth. Mixing broccoli into the dish adds colour and the tiny florets soak up the succulent juice of the scallop and ginger combination.
To further exaggerate the scallop's sweetness, a strong, salty dipping sauce, such as fermented shrimp paste or less-salty oyster sauce, is served with the dish. The dipping sauce gives a solid platform and contrast to the sea sweetness. An appropriate drink to serve with this dish would be one that has some savoury notes to add to the scallop's purity.
Pernod Pastis, France
This anise liquor is a French cultural icon, although its flavour is international. Pastis is used in many fish and seafood recipes, especially those from the sunny Mediterranean, but it goes especially well with the scallop dish's ginger notes. Serve the Pernod on ice and as the cubes melt, they'll change the flavour and colour profile of the pastis. The anise high notes and depth of richness contrast with, yet support, the sweetness of the scallop - it even shines happily with pungent fermented fish paste.
Available for HK$185 at Oliver's (tel: 2810 7710)
Perrier-Jouet Belle Epoque 2000, Champagne, France