About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
EoMEoTE#17
Krispy Kreme Update
The Magic Act
Weekend Report
A Sleep Over
Weekend Herb Blogging # 43
Cuppa Anyone?
He Who Has No Sin
Mum's Scones
Weekend Herb Blogging # 42

Links
1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Gosstronomy
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Lobstersquad
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Sunnybrae
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tomato
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
WhiteTrashBBQ
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Friday, August 04, 2006
Yummy Scallops
I've noticed that Ed from Tomato is featuring a Domaine Thomas 2004 Sancerre for Wine Blogging Wednesday #24. I'm sure you all know that under the rigidly tight appellation (AOC) system the French have in place, that wines from a particular appellation or place must be from designated grape varieties, and in the case of Sancerre, wines must be made from either sauvignon blanc or pinot noir grapes. Australians have none of that fussiness and whack any grape vine wherever we feel like it, though we are having more debate over regional boundaries.

In Australia we have to put the name of the grape variety on the front label, because where it's grown will not suggest what is in the bottle, unlike in France where it's not usual to name the grape variety, but if you know where the bottle is from you will have a pretty good idea of what's in it. However in France, a breeze of change is occurring in that some varieties are being planted in areas where they are not allowed under AOC regulations, though these bottles cannot carry the AOC imprimatur.

So if you pick up a bottle of Sancerre and you notice it's white, it has to be a sauvignon blanc. However it doesn't stop there as there are two distinct styles, New World typified by New Zealand, and Old World which is the French style. The New Zealand wines in common with Australia are fruit driven wines and tend to be higher in alcohol than their French counterparts that rely on subtlety and produce mineral and flinty notes that sometimes need bottle age to drink at their best. If you are used to drinking New World sauvignon blancs and were suddenly given a French one, you may be hard pressed to identify it as sauvignon blanc as it is so different.

Ed noted that his bottle of Sancerre went well with scallops and I couldn't agree more. One of the best combinations of food and wine I ever had was scallops in an orange sauce with a bottle of sauvignon blanc.

Scallops in Orange Sauce
adapted from Pierre Koffmann

16 large scallops, halved or 32 small left whole, gristle removed
40 g (1.5 oz) butter
1 teaspoon shallots, finely chopped
25 ml (1 fl oz) Grand Marnier
100 ml (4 fl oz) strained freshly squeezed orange juice
100 ml (4 fl oz) double cream
salt and fresh ground pepper

Melt the butter in a frypan, season the scallops with salt and pepper and when the butter is very hot but not burning fry the scallops for 1 minute each side. Place on a warm plate, cover and keep warm. In the same pan sweat the shallots and when softened add the Grand Marnier, orange juice and cream. Reduce until the sauce coats the back of a spoon. Season. Arrange the scallops on four plates and pour the sauce around.
 
  posted at 8:16 am
  2 comments



2 Comments:
At 6:26 pm, Anonymous Tanna said...

You certainly found a few loves there: scallops, sauvignon blanc and Sancerre!
I would love to try your scallops, sound very inviting. Do you think I could use the wine in place of Grand Marnier? The only thing my husband has really not liked I've made had Grand Marnier in it.

 
At 2:39 pm, Blogger neil said...

Hi tanna, they are really nice, poor you with a husband who doesn't like Grand Marnier. Of course you could use wine, about a wine glass full would be enough, just add it before the other liquids and reduce it right down.

I'm wondering about the Grand Marnier thing, is it the orange taste or the cognac (brandy)? Because there is so little Grand Marnier in it (25 ml) would it be worth splitting the mixture, add a dash of Grand Marnier to one pan with the other liquids, then give your husband a taste? It's the orange thing going on that really makes the recipe work.

 

Post a Comment

<< Home



Search


Recipe Categories
Soups
Salads
Vegetables
Poultry
Pork
Beef
Cakes & Desserts
Miscellaneous

Archives
November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Miscellaneous
AUSTRALIAN FOOD BLOGGERS
Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet


Site Feed

counter easy hit

Credits
Blog Design by:


Image created by:
Ximena Maier

Powered by:


Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter