1st Cru, Vallée de la Marne, Champagne, FR (HALF)

Gaston Chiquet 'Tradition'

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Warm the chicken stock in a small saucepan over low heat until just hot; keep it simmering. Pat the scallops dry with paper towels and season lightly with white pepper.

Prep and heat

In a heavy skillet, melt 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the shallot and garlic; sauté until translucent and fragrant, about 2 minutes.

Sauté aromatics

Add the Arborio rice to the pan and stir until the edges turn translucent, about 2-3 minutes. Do not brown.

Toast the rice

Pour 1 cup of JACQUESSON '742' Degorgement Tardif Extra Brut 2014 into the pan. Stir and cook until the liquid is nearly absorbed and the rice looks creamy.

Deglaze with champagne

Begin adding the warm stock one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue for 18-20 minutes until the rice is creamy and al dente.

Cook with stock

When the rice is nearly al dente, stir in the grated Parmesan, lemon juice, and lemon zest. Fold in 0.25 cup JACQUESSON '742' Extra Brut 2014 (Finish) and continue stirring until glossy. Remove from heat.

Finish the risotto with champagne and lemon

Season with white pepper to taste. Stir in the remaining 2 tablespoons of butter (if desired) and fold in chopped parsley.

Finish texture and herbs

In a clean, hot skillet, add a touch of oil and sear the scallops 1-2 minutes per side until golden and just opaque. Remove and rest.

Sear scallops

Spoon the creamy Champagne risotto onto plates, top with 3 scallops per plate, and drizzle with any pan juices. Garnish with extra parsley and lemon zest.

Plate and serve

Arborio rice

Chicken stock

JACQUESSON '742' Degorgement Tardif Extra Brut 2014

JACQUESSON '742' Extra Brut 2014 (Finish)

Butter, unsalted

Extra virgin olive oil

Shallot, finely minced

Garlic, minced

Parmesan cheese, grated

Lemon juice

Lemon zest

White pepper

Fresh parsley, chopped

Sea scallops, large

JACQUESSON '742' Degorgement Tardif, Extra Brut 2014

Mas de Daumas Gassac, Pays de l'Herault IGP, Languedoc

Domaine Comte Abbatucci 'Cuvée Collection-Général de la Révolution', Ajaccio 2006

Domaine Huet 'Le Haut Lieu' Demi-Sec, Vouvray

Domaine Huet 'Le Haut Lieu' Sec, Vouvray

Domaine Huet 'Clos du Bourg' Sec, Vouvray

Domaine Cailbourdin 'Les Cris', Pouilly-Fumé

Make JACQUESSON '742' Degorgement Tardif, Extra Brut 2014 Recipe in just 1h 30m. Chardonnay, Pinot Noir, Meunier

Jacquesson '742' Degorgement Tardif, Extra Brut 2014 Recipe

Descriptors

Tasting Notes

Food Pairings

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