Hokkaido scallops are preferred as they are sweeter than the ones from the Atlantic, which goes exceedingly well with the Grenobloise sauce - made with capers, lemon dice, brown butter, shallots, parsley and brioche croutons. The garlic baby spinach adds another dimension to the dish.
Prep Time 15 minutes
Cook Time 30 minutes
- 200g butter
- 1 tbsp baby capers
- 1 tbsp shallots, diced
- 1 tbsp lemon flesh, diced
- 1 tbsp minced parsley
- 2 tbsp brioche croutons
» In a pot, melt the butter over medium heat until you smell a nutty aroma or the colour has turned to a toasty-brown hue.
» Strain the beurre noisette (brown butter). Add all the other ingredients into the beurre noisette.
- 25g salted butter
- 1 clove of garlic
- 150g baby spinach
- a dash of black pepper
- chives, chopped
- chervil, chopped
- dill, chopped
- tarragon, chopped
» In a pot, melt the butter before adding in the garlic.
» Remove the pot from the stove and stir in the baby spinach for 1 minute, then season with black pepper and toss in the herbs.
- 8 Hokkaido scallops
- a drizzle of garlic oil
- a pinch of Maldon Salt
» Remove the scallops from the shells and wash them well.
» In a pan, heat the garlic oil and Maldon salt, when smoking place the scallops in and remove the pan from the heat. Cook each side of the scallops for 1 minute.
» Plate the cooked scallops on the the spinach, then pour the grenobloise sauce on them.
Ullens Domaine de Marzilly
Established in 2012, Domaine de Marzilly is an independent family estate located in the picturesque commune of Hermonville in Champagne-Ardenne, France. This Champagne house is one of the last few that still performs riddling by hand, a traditional method for prestige cuvée which follows a rigorous process that lasts several weeks.
Tidbit: Anthony Charmetant met Maxime Ullens (the vigneron for Domaine de Marzilly) in Belgium before the latter became a winemaker. Both struck a friendship and kept in contact. That was how Ma Cuisine got their hands on this bottle of Champagne, exclusive in Asia.