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How to accompany pan-fried scallops?

Quel vin boire avec des Saint-Jacques poêlées ?

Pan-fried scallops, forgotten vegetables and citrus fruits. What wine to drink with this dish?

Team Aubert & Mathieu offers you a bold food and wine pairing, rich in colors and flavors. Today, chef Pierre Taparel shows you how to combine scallops with ancient vegetables and citrus fruits! A little bucolic touch, he also adds edible flowers to bring out the colors of this dish. He serves us an original and fresh dish, worthy of the greatest establishments!

Quel vin boire avec des Saint-Jacques poêlées ?

The ingredients for our pan-fried scallops:

To make this magnificent, colorful plate, you will need the following ingredients:

  • Fresh scallops
  • 2 Turnips
  • 1 large sweet potato
  • 1 beautiful Parsnip
  • Milk, butter
  • Olive oil
  • Salt, pepper
  • Edible flowers (optional but so aesthetic)

    Tips for preparing our pan-fried scallops:

    Here are the steps necessary to make this dish a success, which you can serve as a main course or as a starter depending on the quantities you choose:

    • Peel then wash the vegetables, cut the sweet potato and turnips into cubes to obtain fine, regular pieces, make slices with your parsnips.

    • Cook your parsnip slices and sweet potato squares separately in heavily salted water.

    • Glaze the turnips in a saucepan with butter, sugar and vegetable stock.

    • Peel the orange and extract the quarters, set aside while waiting to dress in the refrigerator.

    • Drain then finely mix the sweet potato with the butter, set aside and then place on your plate. Do the same with the parsnip, mix it with milk, and reserve it.

    • Season then snack the scallops, cold start with olive oil and butter

    Your preparations are ready, you can arrange the different elements as you wish!

    What wine to drink with pan-fried scallops?

    For scallops, the Aubert & Mathieu team has an ideal Chardonnay to accompany this dish. For what ? Because our Chardonnay has a lot of creaminess and offers a slightly buttery mouthfeel but it also remains a dry wine with a nice unfolding acidity. In terms of the aromas of the dish, this wine goes perfectly with the sweet side of old vegetables and the acidity of orange. In terms of flavors intrinsic to the wine, we find the creaminess of apricot and the delicacy of citrus fruits with a finish a little toasted like almond.

    Have a good tasting!

    Choose our Limoux Chardonnay wine:Click here

    Quel vin boire avec des Saint-Jacques poêlées ?