Pan-fried scallops with orange butter
Sommelier’s tip
Chablis
Chablis is an excellent all-round white for pairing with food – it’s fairly light and fresh, so won’t overpower your dishes. It’s particularly good with light cheeses, seafood and white meats, although you can basically drink it with anything.
The dish is quite rich, given the butter and the meaty scallops, so you need the flinty, mineral finish of Chablis to cut through all that.
METHOD
Heat the butter in a small saucepan until melted, then add the orange zest. Turn the heat off and leave to infuse for a few minutes.
Pat the scallops dry with kitchen towel, then season well with salt and pepper. When ready to cook, spoon a couple of tablespoons of the infused butter into a frying pan and add the oil. Sear the scallops on a high heat for a couple of minutes on each side, spooning over the melted butter as you go to baste them, then divide between two plates. Spoon over a little of the infused butter from the saucepan, then garnish with coriander.
Serve immediately.
The author of this recipe
Elly McCausland is the winner of the Chablis Blogger Challenge 2014. She is a PhD student in children's literature and food writer based in York. Her culinary interests include breakfast, British puddings, south east Asian and Middle Eastern cuisine, which she explores on her food blog 'Nutmegs, seven'.
www.nutmegsseven.co.uk / @nutmegs_seven
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