Scallops & champagne – as Christmas is coming soon again
December 14th, 2017 | starter
I know some of you will think: “Now she goes mad, the wife of the captain – using champagne for cooking…” Let me say first of all: Yes, of course you can cook this wonderful dish also with Crémant or Cava. But for special occasions, even Champagne fits to perfect the scallops on Capellini with this velvety saffron sauce. The blood oranges make the icing on the cake not only optically. A dream of a starter!
Champagne is only allowed to be named Champagne if it was made in French Champagne. Crémants are those sparkling wines, also produced by bottle fermentation, which are produced outside Champagne. The quality is very similar, but the price of Crémant usually much cheaper.
Capellini are very, very thin spaghetti, probably the thinnest pasta in Italian cuisine. Capellini’s cooking time is extremely short (3 – 4 minutes). They are perfect for fine cuisine with noble sauces and for example fish or seafood.
Scallops with capellini and champagne-saffron-sauce
(serves 6 – 8 persons)
This is how the wife of the Captain does it:
This dish can easily be prepared before your guests arrive. You can prepare the sauce, boil the pasta and keep warm (attention: only slightly al dente, so that they don’t get too soft). The oranges can wait of course already filleted in the fridge. That means, you only have to roast the scallops and decorate the plates, when your guests are around.
You can use the scallops as a whole, but you can also halve them lengthwise (then the frying time is minimized once again, thus “buzz – buzz”…).
Tags: Leave me a message
Kale with air-dried ham and warm potato waffles
When I was a child I did not like kale. I qualified this statement when I travelled to Shanghai and tasted sea cucumbers. Today I eat kale, but I still don’t like our traditional German way to prepare kale. Too fat, too ugly, too heavy. And then this sausage called „Pinkel“?!? Last autumn I gave kale a second chance. I must admit it’s a very tasty vegetable. It’s only a matter of how to prepare it. Try this.
read more
Show-Cooking – and I did not shed any tears
„In the show kitchen of Frankfurt book fair it smelled like garlic and vanilla at the same time. It was mouthwatering for the people sitting in front of the cooking area.“ These are the opening words of an article of the December issue of health food magazine „Schrot & Korn“ about my performance in the Gourmet Gallery at Frankfurt book fair. The issue will be published on November 28th, it is available gratis in all German organic markets. And I did not shed any tears at all.
read more
Really wild wild herbs salad
What they sell on the domestic German markets as “wild asparagus” botanically is no asparagus. Of course wild asparagus exists, and I know it from my time in northern Spain, where we collected the wild asparagus in nature. Here in Germany, however, the flower sprouts of the Pyrenean Star of Bethlehem are offered under this term, mostly grown in France. And it is really delicious. Raw or steamed, it tastes very intense. For a wild herb salad a “snappy” enrichment.
read more