Jean – Marc Brocard, Sainte Claire. Recipe

Chill the bottle

Place the bottle of Jean-Marc Brocard Sainte Claire in the refrigerator at least 2 hours before serving. If short on time, fill an ice bucket with ice and water and immerse the bottle for 20–30 minutes until well chilled (ideal serving temperature 10–12°C / 50–54°F).

Prepare glassware

Set out 4–6 white wine glasses. Rinse briefly with cold water and drain so glasses are cool but not frosty. Keep an ice bucket nearby if you expect to top up the bottle during service.

In a small bowl or jar, combine 3 tablespoons extra‑virgin olive oil, 1 tablespoon white wine vinegar, 1/2 teaspoon Dijon mustard, 1 tablespoon finely chopped chives, 1 tablespoon finely chopped parsley, 1/2 teaspoon honey (optional), 1/4 teaspoon black pepper and 1/4 teaspoon salt. Whisk or shake vigorously until emulsified. Taste and adjust seasoning; set aside at room temperature.

Prepare scallops

Pat the scallops dry with paper towels to remove excess moisture (this helps them remain tender). Season both sides lightly with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper.

Sear scallops (optional warm)

Heat a large sauté pan over medium‑high heat until very hot. Add 2 tablespoons extra‑virgin olive oil and swirl. Carefully add scallops in a single layer without crowding (work in two batches if necessary). Sear 1.5–2 minutes per side until a light golden crust forms and the centers are just opaque. Transfer to a warm plate and keep loosely covered. Alternative: serve raw as scallop carpaccio if using ultra‑fresh scallops—see note below.

Toast bread

Slice the ciabatta, spread each slice with softened unsalted butter, and toast under a broiler or in a hot skillet until lightly golden and crisp (about 2–3 minutes per side under broiler). Rub warm toasts with the cut side of the lemon for an aromatic brightness, if desired.

Assemble greens

Place 2 cups microgreens or baby arugula on a serving platter or individual plates. Drizzle the prepared herb vinaigrette lightly over the greens (about half of the vinaigrette). Toss gently to coat.

Plate scallops and accompaniments

Arrange seared scallops (or raw carpaccio slices) on top of the dressed greens. If using cured/smoked salmon or trout, arrange thin slices alongside the scallops. Spoon any remaining vinaigrette over the seafood. Finish with a few flakes of sea salt and a light grind of black pepper. Garnish with a few extra chopped chives or lemon zest.

Serve with wine

Open the chilled bottle of Jean-Marc Brocard Sainte Claire just before serving. Pour about 120–150 ml (4–5 oz) per guest. Encourage guests to notice the wine’s mineral, citrus and floral notes which pair beautifully with fresh scallops, lemon and the herb vinaigrette. Keep the bottle in the ice bucket to maintain temperature during the meal.