Pan-Fried Scallops on Pumpkin Velouté & Languedoc AOC White Wine

Looking for a creamy autumnal recipe? Treat yourself to pan-fried scallops on a pumpkin velouté. A guaranteed success with Les Marnes: a complex, gourmet white wine from Languedoc that has been praised by the press.

Languedoc white wine selection

a bowl of Pan-fried Scallops on Pumpkin Velouté

Ingredients

16 scallops
500g pumpkin
1 potato
1 vegetable stock
15g butter
1 bunch of cerveil
salt, pepper and garlic

Preparation

Peel and dice the pumpkin and potato.
In a saucepan, dilute the vegetable stock. Bring to a boil.
Preheat the oven to 180°C.
Dip the pumpkin and potato cubes into the stock. Cook for 20 minutes on a low heat.
Strain and blend to obtain a creamy soup. Season with salt and pepper.
Set aside dividing the velouté into heated bowls.
Melt the butter in a pan and brown the scallops for 1 minute on each side.
Add the scallops and chervil sprigs to the surface of each bowl.
Season with salt and pepper and enjoy!

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Which Wine With Scallops?

To enhance this dish: Languedoc AOC white wine

The wines of the Languedoc appellation vary according to the grape variety and the blend of grape varieties. They all have in common a round and powerful character typical to the South. The nose is charming by clear and intense primary notes of white fruits such as apricot. The second nose takes you on a journey to the South with aromas of garrigue, spices and sometimes honey.

Very rich on the palate, the attack is supple, the texture is round, delicate and ample; perfect with the velvety texture of our recipe! You can appreciate the aromatic framework of these wines until the finish, enough to make the pleasure last in the mouth.

Les Marnes - Domaine Mas Granier

Like the Guide Hachette, Vinatis has fallen for this cuvée from Domaine Mas Granier! Vintage after vintage, this cuvée attracts the attention of the specialist press for its perfect balance. This organic white wine is appreciated as much for its complexity as for its affordable price! Roussanne, Grenache Blanc and Viogner complement each other wonderfully, combining roundness and freshness.

In the glass, one is first flattered by its golden colour. An intense nose calls for a beautiful aromatic complexity. Aged for seven months in a wooden cask, the cuvée delivers a buttery, nutty profile that is harmonious with autumn dishes. The nose is rich, with aromas of white flowers, honey and yellow fruits, with a hint of jam. Ripe fruit aromas (candied apricot) which blossom in the mouth with a persistent note of hazelnut. The finish remains fresh, a little bitter, echoing the slightly aniseed taste of the chervil.

Try out this fine ambassador for the white wines of the South with your scallops!

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Pairings to Avoid With Scallops

It is advisable to avoid wines that are too tannic, which would mask the delicate flesh and great finesse of the scallops. Powerful wines such as red Bordeaux should be avoided, as should sweet or mellow wines, with the exception of dishes with a sweet and sour sauce.

Can Red Wine Go Well With Scallops?

Red wines do not necessarily go well with scallops because of their tannic character. If you do prefer this colour, we advise you to opt for low-tannin red wines made from Pinot Noir or Gamay grape varieties. Their fruity notes and light structure will go well with seafood.

Here are a few ideas for pairing red wine with scallops:

Crozes-Hermitage AOC
Côtes du Rhône AOC
Alsace Pinot Noir
Burgundy wines

Hautes Côtes de Nuits Rouge - Doudet-Naudin

Fancy a red wine? Vinatis recommends pairing your scallop dish with a Haute Côtes de Nuits!

From an exceptional terroir at an altitude of 350 metres, this Pinot Noir reveals a beautiful aromatic complexity. The nose is refined, the palate round and deep, balanced by subtle oak and fruity freshness. Structured and harmonious, this wine can be enjoyed young or kept to mature.

Its freshness and fruity notes are an ideal match for the delicate iodine of the scallops. This combination enhances the sweetness of the scallops, whether pan-fried or served with a light sauce, for an elegant, well-balanced gastronomic experience.

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At What Temperature Should Wine Be Served With Scallops?

For optimum enjoyment, it is essential to serve the wine at the right temperature. For scallops, the ideal temperature is between 10°C and 12°C. A wine that is too warm is heavy and overpowering, while one that is too cold loses its aromatic richness.