Living on the coast of South Carolina, Bob loves to make wonderful seafood dishes. For this first meal Chef Bob prepares diver scallops in puff pastry with fennel, orange and saffron sauce scented with chervil. This soft delicate starter is paired with a New Zealand sauvignon Blanc. From the Awatere Valley, this wine with wonderful herbal notes of melon and zesty lemon lime citrus hints works perfectly with the diver scallops and citrus saffron sauce. For the second dish, Chef Bob teaches Vicki to make a sauteed duck breast over caramelized Vidalia onions in champagne vinegar, cherry and seared peach sauce. These great blends of flavors are paired perfectly with an Italian merlot. The flavors are rich with ripe cherries and plums. It has a soft velvet finish and works well with the tenderness of the duck and the cherry and peach sauce. Seared diver scallops in puff pastry with a New Zealand Sauvignon Blanc and Sauteed duck breast over caramelized Vidalia onions paired with an Italian Merlot.
