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”…).
Leave me a message
Info #1
read moreSweet shore leave on La Palma
The market hall of Santa Cruz de La Palma is cozy and clear. Many small shops line up around a square courtyard. It’s the usual offer of Mediterranean markets: fruits and vegetables, fish, meat, poultry, spices, flowers and a number of small bars for coffee or a quick glass of wine. But there is a special feature here in St. Cruz: freshly squeezed sugarcane juice – on request also with “shot” – that tastes like more.
read moreTomato bread against the tomato glut
The other day we were invited for a barbecue with dear friends. They served a super-tasty tomato bread. As a matter of course, I immediately asked for the recipe, of course! The bread was made in a Thermomix food processor. I do not own such a processor. Of course, the recipe also works without the device, and quite sensually with your hands in the dough.
read more