Pouilly-Fumé Nicolas Gaudry ‘Les Vignes de Berge’

Jamón Ibérico de Bellota

Jamón Serrano

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Pat scallops dry with paper towels and season lightly with salt and pepper. Peel and finely mince shallots and garlic.

Prep aromatics and seafood

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced shallots and garlic; sauté until translucent and fragrant, about 2 minutes.

Add Arborio rice to the aromatics and stir to coat. Cook 1-2 minutes until the edges look translucent.

Toast rice

Pour in 1 cup of warm stock and stir until absorbed.

Deglaze the pan with champagne, about 120-150 ml, stirring until the liquid is mostly absorbed.

Continue adding stock in 1/2 cup increments, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.

Stir in 2 tablespoons butter and the heavy cream; mix until glossy.

Remove from heat and fold in grated Parmesan and lemon zest. Season with salt and pepper to taste.

Pat scallops dry again if needed. In a separate skillet, heat 2 tablespoons butter with 1 teaspoon olive oil over high heat. Sear scallops 1.5-2 minutes per side until they are deep golden and opaque.

Sear scallops

Spoon a generous circle of risotto onto each plate. Top with 4-5 scallops.

Garnish with chopped chives and microgreens. Serve immediately with a chilled glass of Origines Brut 2019.

Origines Brut 2019 champagne

shallots, finely minced

garlic cloves, minced

extra virgin olive oil

Arborio rice

fish stock (or vegetable stock)

unsalted butter

fine sea salt

ground black pepper

heavy cream

Parmesan cheese, grated

lemon zest, grated

scallops, large

unsalted butter, for searing

extra virgin olive oil, for searing

fresh chives, chopped

microgreens, for garnish

SALIMA ET ALAIN CORDEUIL 'Origines' Brut 2019

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 SALIMA ET ALAIN CORDEUIL 'Origines' Brut 2019 Recipe in just 1h 30m. Chardonnay, Pinot Noir

Salima Et Alain Cordeuil 'origines' Brut 2019 Recipe

Descriptors

Tasting Notes

Food Pairings

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