Pan-seared scallops, blood orange Brazil nut couscous, ginger coconut milk

Pan-seared scallops, blood orange Brazil nut couscous, ginger coconut milk

admin2205 Aromatic Trail Since all the ingredients here are complementary to wines that have been barrel-aged, it is that aromaticc path that should… Seafood Pan-seared scallops, blood orange Brazil nut couscous, ginger coconut milk European Print

Serves: 4 Prep Time: 30 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 200 calories 20 grams fat

INGREDIENTS

12 U10-grade scallops
50 g (1 cup) of Brazil nuts
Zest of 1 blood orange
30 ml (2 tablespoons) of olive oil
4 g (1 teaspoon) of fresh grated ginger
1 tin of coconut milk
Juice from half a lime
Salt, ground white pepper
Few drops of olive oil
Fleur de sel

INSTRUCTIONS

1. Remove the muscle on the side of the scallops, place them on a paper towel and reserve in the refrigerator.
2. Using a cheese grater, make a fine meal of the Brazil nuts.
3. Place the blood orange zest in the olive oil.
4. Grate the ginger using a microplane. Note: This is easier if the ginger has been frozen ahead of time.
5. Empty the coconut milk tin into a saucepan. Add the ginger and lime juice. Season to taste. Heat and emulsify using a hand mixer. Harvest the foam that rises to the top.
6. Place the Brazil nut meal in a salad bowl and drizzle half of the olive oil and blood orange zest onto it. Salt sparingly.
7. Heat a bit of olive oil in a non-stick pan and seared the scallops for 2 minutes on each side.
8. Place the Brazil nut couscous on a plate, top with the pan-seared scallops and ginger-lime coconut milk emulsion. Top each scallop with a few grains of fleur de sel and drizzle with a little zested olive oil.

Aromatic Trail

Since all the ingredients here are complementary to wines that have been barrel-aged, it is that aromaticc path that should be followed, and the wine should be served cool, but not cold, around 14 ºC, as is the case with all aromatically generous and slightly woody white wines. This basically includes all chardonnay-, grenache blanc- and rolle-based white wines from the South of France, all the chardonnays from the New World and other whites dominated by either the roussanne or sémillon blanc grapes.

Aromatic Tricks

Perfect for lovers of generous, textured ans woody red wines, this recipe will be best served with a white wine created for red wine afficionados! The pan-seared scallops, Brazil nuts, coconut and ginger are all foods that are complementary with oak barrel aged wines, especially chardonnays, grenache blanc and/or rolle. The Brazil nut couscous is foolproof, requires no cooking and really magnifies the flavor of that nut which, ironically, does not taste much when eaten straight… An extremely simple recipe that allows for great creativity!