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Scallop recipe

Scallop recipe

We thought it was time to translate our first recipe because there is no reason to have our English speaker friends being deprived of a good meal. Then, Champagne DS suggest you a recipe found on cuisine.journaldesfemmes.com.:

Scallops on a bed of apples and endives with cider sauce.

What you need to satisfy four people :

  • 20 Scallops (better with the coral)
  • 3 endives
  • 2 apples (cooking type)
  • the juice from 1 lime
  • 2 large spoons of vegetable oil (we used goose grease and found it better)
  • 2 large spoons of sugar
  • 10 cl of cider
  • 6 large spoons of cream
  • 4-spices mix (mix of nutmeg, cinnamon, clove and ginger)
  • 1 large spoon of chopped chive
  • salt & pepper
  • Preparation time : 20 mn
  • Cooking time : 5 mn
  • Rest time : 0 mn
  • Total time : 25 mn

1) Dig at the bottom of the endives to take out their bitter heart. Using a frying pan, cook the endives (previously cut thin) and the apples (sliced) with 1 spoon of vegetable oil and the sugar. When the mix starts to be slightly colored, season it with half of the lime juice, salt and pepper (as you like it). Then, put it aside and keep it warm.

2) Within a large pan cook the scallops with 1 spoon of vegetable oil. When cooked (about 5 minutes), put them on the endive-apple mix and keep it warm.

3) Deglaze the pan where you cooked the scallops with the cider and what is left of the lime juice. When it starts boiling, add the cream, salt and the spices mix.
Using a mild heat, stir the sauce until it gets thick

4) On 4 plates, put the endive-apple mix, add the scallops on top of it and coat it with the sauce.  Drop the chive in a small rainfall and serve everything warm.

It is perfect with cider or with a white wine. In fact, it goes really well with a Bordeaux Blanc, Blaye, Côte de Bordeaux. We have tried it with our Bordeaux Blanc, Dunoyer de Segonzac 2009, it is delicious.

One last thing, it has been the first time that I translated a recipe in English and, therefore, if you have a correction to suggest or a question to ask, they will be welcomed.

Bon appetit

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2 Responses to “Scallop recipe”

  1. Joël Dauvé dit :

    Rien n’empêche le déglacage au champagne à la place du cidre. De plus un plat à base de fruits de mer, peut très bien être servi avec un champagne.
    C’est mon avis personnel, il n’engage que moi.Amicalement JD

  2. Moon dit :

    Je suis d’accord mais pour cette recette, je suggérerais de modifier le mélange d’épices (un peu violent pour du champagne) et je conseille un brut classique (pas un blanc de blancs).
    Autre chose, pour ceux qui ne seraient pas à l’aise avec l’anglais, la version française est là :
    http://champagne-dunoyerdesegonzac.com/bon-reveillon-de-noel-a-tous/

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