Fine seafood cuisine for wine and food
With scallops on celeriac puree and vanilla jus, Wein zum Essen interprets a modern, fine seafood cuisine that elegantly combines texture, sweetness and spice. The wine and food here are characterized by subtle contrasts: the scallops are seared briefly and vigorously so that they caramelize golden brown on the outside and remain translucent and juicy on the inside. The celeriac puree brings a creamy, slightly earthy sweetness to the dish, which picks up and intensifies the nutty notes of the scallops. The vanilla jus – a light, reduced stock with a hint of vanilla and citrus – adds a subtle sweet spice and combines the sea, vegetables and sauce into a harmonious whole. The result is a starter or a light main course that is ideal for festive menus and requires a precise, aromatic wine accompaniment.
Ideal wine pairing: Sauvignon Blanc (Marlborough, New Zealand)
Sauvignon Blanc from Marlborough, with its intense aroma and lively acidity structure, is an ideal partner to scallops on celeriac puree and vanilla jus. The typical notes of gooseberry, citrus, passion fruit and fresh herbs provide a fresh counterpoint to the creamy, slightly sweet celery component and the buttery texture of the scallops. At the same time, the vibrant acidity emphasizes the delicate sea freshness of the scallops and ensures that the vanilla jus never seems heavy, but remains elegant and subtle. The exotic fruit of the Sauvignon ties in with the sweet, floral dimension of the vanilla without slipping into the dessert-like – so the pairing remains clear, precise and multi-layered. The result in the glass is a modern, international style that accompanies this dish at fine dining level.
Further wine recommendations for this dish
Riesling Mosel QbA (Mosel, Germany)
A Mosel Riesling QbA with its fine minerality and playful interplay of sweetness and acidity offers a delicate alternative to the aromatically intense Sauvignon. The notes of citrus, green apple and often ripe stone fruit reflect the delicate sweetness of celery and vanilla jus, while the animating acidity refreshes the buttery, glassy texture of the scallops. A slight residual sweetness can elegantly integrate the vanilla component and soften the dish without masking the freshness of the sea. The result is a pairing that will delight lovers of classic, finely nuanced Rieslings in particular.
Grüner Veltliner Weinviertel DAC (Weinviertel, Austria)
Grüner Veltliner Weinviertel DAC brings an exciting tension to the dish with its “pepperiness”, crisp acidity and notes of bright pome fruit and herbs. Its spiciness goes perfectly with celeriac, especially when the puree is seasoned with a little nutmeg or white pepper. The fresh structure of the Veltliner cuts through the creamy component and allows the nutty-sweet notes of the scallops to stand out clearly. At the same time, the wine is never too aromatic, allowing the fine vanilla jus to continue to play the main aromatic role on the sauce front.
Chablis AOC (Burgundy, France)
Chablis AOC stands for cool minerality, taut acidity and clear citrus aromas – an ideal contrast to the creamy, slightly sweet celery and vanilla combination. The salty note of the wine, reminiscent of wet stone, supports the maritime origin of the scallops and gives the dish additional depth. At the same time, Chablis brings a lot of structure, but little primary fruit, which does not mask the fine vanilla and celery flavors, but makes them appear like a clear frame. A classic, very elegant food pairing for anyone who appreciates Burgundy in a glass.
Vermentino di Sardegna DOC (Sardinia, Italy)
Vermentino di Sardegna DOC combines Mediterranean freshness with citrus, herbs and a slightly salty minerality. This style goes perfectly with seafood and gives scallops a clearly Mediterranean stage. The herbal notes and bright fruit interact gently with celery and vanilla jus without making the dish too sweet. The subtle bitterness on the finish, which is often found with Vermentino, adds an exciting accent to the creaminess and prevents the combination from being too soft.
Chenin Blanc Sec Vouvray AOC (Loire, France)
A dry Chenin Blanc from Vouvray usually shows high acidity, aromas of quince, apple, flowers and waxy, slightly honeyed notes. This complex aroma is an excellent match for the sweetish, earthy dimension of the celery puree and the subtle vanilla spice. The acidity provides freshness, while the texture of the Chenin – often with some volume – goes well with the buttery seared scallops. A wine full of character that interprets the dish in a fine, slightly oxidative Loire style and is particularly exciting for curious wine lovers.
The recipe:
Scallops on celeriac puree & vanilla jus
Cooking utensils
- 1 small pot for puree
- 1 small saucepan for vanilla jus
- 1 Pan for scallops
- 1 Cutting board
- 1 Knife
- 1 Blender
Ingredients
Scallops
- 6 Scallops Triggered, cleaned
- 1 1 tbsp olive oil
- 1 Tbsp butter
- Salt Pepper
Celery puree
- 300 g Celeriac peeled
- 1 small potato
- 20 g Butter
- 80 -100 ml cream or milk
- Salt Pepper, nutmeg
Vanilla jus
- 1 Small shallot
- 1 Tbsp butter
- 100 ml White wine dry
- 150 ml Fish or poultry stock
- 50 ml Cream
- 1/2 Vanilla pod Marrow and pod
- Salt Pepper
- a dash of lemon juice
Preparation
Celery puree
- Cut the celeriac and potato into cubes and cook in lightly salted water until soft. Drain, allow to evaporate briefly, puree with butter and cream until a smooth, creamy consistency is achieved. Season to taste with salt, pepper and a little nutmeg, keep warm.
Vanilla jus
- Finely dice the shallot and sauté in butter until translucent. Deglaze with white wine and reduce slightly. Add the stock, cream, vanilla pod and seeds and reduce to about two thirds. Remove the vanilla pod, blend the sauce finely if necessary, season to taste with salt, pepper and lemon juice, keep warm.
Scallops
- Pat the scallops dry, season lightly with salt and pepper. Heat the oil in a hot pan, add the scallops and, depending on their size, fry for approx. 1-1.5 minutes per side, adding the butter towards the end and glazing the scallops. They should be golden brown on the outside and still translucent on the inside.
Sideboards
- Place the celeriac puree as a mirror on warm plates and drizzle with a little vanilla jus. Place the scallops on top of the puree, garnish with herbs or a little vanilla jus if desired and serve immediately.
Recommended side dishes
- Crispy baguette or brioche
- Small fennel and orange salad
- Delicious potato or parsnip gratin
