Tag Archives: Scallops

  • Pairing our Pouilly-Fuissé - scallop tartines with red onion compote

    The buttery and nutty aroma of our Chardonnay Pouilly-Fuissé, Les Chevrières, Domaine Cornin will enhance the flavours of the scallops while displaying sufficient acidity to keep the palate fresh even if they are served in a rich sauce.

    On this instance, we have decided to pair it with a fairly simple recipe, adapted from Fumiko Kono's - La cuisine de Fumiko's book.
    This is one of my go-to recipe when I want to prepare a fancy dinner but don't have much time: it will be perfect for a special occasion (Valentines day and anniversaries we are looking at you) or a date night.

    Tartine is the french word for open sandwich. But don't judge it before you try it - it's damn good!

    Scallop tartines with red onion compote and curry

    For 2 people as a main course (or 4 people as a starter)
    About 10 minutes of preparation and 10 minutes of cooking

    You will need:

    • 12 scallops (3 per tartine)
    • 4 slices of French sourdough bread or similar
    • 4 tablespoons of Philadelphia cream cheese
    • 6 red onions
    • half a teaspoon of powdered curry
    • 1 tablespoon of apple cider vinegar
    • 3 tablespoons of olive oil
    • maldon salt and pepper

    Nice to have:

    • a few leaves of fresh coriander
    • 2 or 3 radishes

    Peel and slice thinly the red onions.
    Slice thinly the radishes.
    Soak about half an onion and the radishes in iced water for 10 good minutes.
    This will ensure you don’t ruin your date night by eating raw onions as it will mellow the taste and take away the stinging bite and the lingering after taste.

    Prepare the red onion compote:

    Scallops tar tines with red onion compote

    Heat a frying pan with about 2 teaspoons of olive oil or salted butter and sauté the onions until they are tender and caramelised. Add the tablespoon of apple cider vinegar to deglaze the pan. Turn off the heat and add a bit of salt and pepper.

    Toast the bread and spread the cream cheese on it.

    In a frying pan, add one tablespoon of olive oil and sear the scallops on high heat for 2 minutes each side.

    Cut the scallops in two so they are half as thick.

    Scallops tartines with red onion compote

    Divide the onion compote on the tartines of bread, add the slices of scallops and top them with the raw onions and radishes.

    Sprinkle some curry and add a few leaves of fresh coriander.

    Serve as a starter for 4 or a main course for 2 with a few leaves of salad (preferably with no vinegar).

    ET voila! Enjoy your dinner with our beautiful Pouilly-Fuissé for a perfect pairing! :)

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