Golden at the edges, barely opaque at the heart, seared scallops settle onto a pool of cream softened with the Riesling Mustard from Domaine des Terres Rouges, mild and refined, touched by the wine’s delicate floral notes.
Serves 4 · 20 min
- Pat 16 large sea scallops dry and season them lightly.
- Sear them in a hot skillet with 1 tbsp butter and 1 tbsp oil for 1 1/2 to 2 minutes per side, until golden and just opaque, then set aside.
- Lower the heat, add 1 chopped shallot, then 1/2 cup (120 ml) heavy cream and 1 1/2 tbsp of the Riesling mustard, and simmer for 2 minutes.
- Spoon the sauce onto warm plates, place the scallops on top and serve with a few chives.
The star of this recipe: Riesling Mustard, by Domaine des Terres Rouges.
