That’s the ticket on the vinegar. Just a drop or two on each bite.
I do grilled shrimp cocktail with home made sauce myself. A touch or Creole seasoning on the shrimp and plenty of horseradish and Cholula in the sauce. Scallops get a quick sear in a raging hot pan. Then a sauce of white wine, butter, lemon juice, and a sprinkling of capers.
Delicious.
L
White wine sauce sounds delicious. Could forego the capers
however. Not such a fan, never have been. Even in cocktails.