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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Lighter Bodied Dry White Wines
were judged with SCALLOP QUENELLES WITH BUTTER SAUCE

 

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As presented by Celebrity Chef MICHAEL MANNERS

Serves 4.

INGREDIENTS

375g Scallops
1 Egg
1 Egg White
Pinch Garlic
Salt & Pepper to taste
200mls Thick Cream (approx.)

For Butter Sauce
125g Softened Butter
3 tsp White Wine Vinegar
3 tsp Water
3 Eschalotes
Salt & Pepper
Chopped Dill

METHOD

To make the Quenelles
  1. Make sure the Scallops are well drained.
  2. Place Scallops in a magimix together with some Salt, Pepper and a pinch of Garlic.
  3. Blend to a smooth Puree.
  4. Add the Egg and the Egg White. Blend some more.
  5. Add the Cream in a slow stream as you blend until mixture is thick.
  6. Place a large saucepan of salted Water on the stove and bring to the boil. Lower the heat to a simmer.
  7. Using 2 spoons, make each quenelle into an Egg Shape.
  8. Transfer quenelles into the simmering Water.
  9. Quenelles are cooked when they float on the surface. It only takes a few minutes.
  10. Remove Quenelles from the simmering Water with a slotted Spoon. Drain on Paper towels briefly then serve.
To make the Sauce: (can be made ahead of time and kept warm in a thermos)
  1. Chop the Eschalotes finely and place in a pan with the Water and White Wine Vinegar.
  2. Bring to the boil and reduce to almost total evaporation.
  3. Add the Butter little by little, whisking in to blend.
  4. Season and push through a fine sieve. (A trick is to incorporate a little Corn Flour into the Sauce with the Butter to prevent the Sauce Splitting)
  5. Adjust seasoning.

TO SERVE

  1. Place 2 or 3 Quenelles on each plate.
  2. Add chopped Dill to the Sauce.
  3. Spoon the Sauce over the Quenelles and serve immediately.
  • Other serving suggestions
    Add a fine julienne of Cucumber which has been lightly salted to crisp up, then rinsed and drained with chopped Dill added at the last minute.
  • A salted Palmier Biscuit can add texture.
  • You can replace the Dill with Chervil.
  • Quenelles can also be added to Fish Soup, can be a garnish for Fish Dishes or can be served on small Tart Cases as a Canapé.

Click to review previous Chefs’ food recipes for this Category of Wines.



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