Fine seafood combined with fruity, spicy freshness
Tender scallops are served on a creamy orange and fennel puree – aromatic, elegant and light in summer.
Ideal wine accompaniment: Picpoul de Pinet AOC (France)
Picpoul de Pinet brings a bright, tangy acidity with lemon, lime and green apple notes, paired with typical sea salt minerality – perfect for scallops. The wine emphasises the delicate sweetness of the mussels, complements the orange freshness of the puree and elegantly absorbs the bitterness of the fennel. Its crisp structure cleanses the palate, allowing each forkful to be savoured with ease. The floral freshness on the finish mirrors the fine tingle of the sea flavour – a thoroughly harmonious pairing.
Another 5 suitable wine recommendations:
1. vermentino di Gallura DOCG (Sardinia, Italy)
Vermentino from Gallura is herbaceous, savoury and smells of lemon blossom, ripe pear and a little thyme. The wine is sun-warmed and slightly Mediterranean, but with the necessary freshness to not overwhelm the seafood. The ethereal fruitiness supports the orange puree, the lean body picks up on the texture of the mussel. A great pairing-strong white wine for all those who want to combine seafood and freshness.
2. Grüner Veltliner Smaragd (Wachau DAC, Austria)
A full-bodied Grüner Veltliner in the Wachau Smaragd category, with the white pepper flavour typical of Veltliners as well as a full-bodied texture, citrus fruit, juicy stone fruit notes and precise, well-integrated acidity. It harmonises wonderfully with the delicate melting of the scallops and its spiciness creates a bridge to the fennel puree. In combination with the orange, exciting aromatic contrasts are created without one side dominating.
3. Muscadet Sèvre et Maine sur lie (Loire AOC, France)
The classic Atlantic accompaniment to seafood. Sur-lie matured Muscadet brings depth of yeast, freshness and a distinctive saline flavour. Its citrus notes (especially grapefruit and lime) make it the ideal partner for the orange puree, while its extremely dry character supports the iodine flavour of the scallops. Perfect for purist connoisseurs.
4. albariño (Rías Baixas DO, Galicia, Spain)
Albariño stands for salty freshness, stone fruit, green apples and a hint of floral fragrance. The wine is often juicy, yet cool and structured – ideal with shellfish. The light floral notes harmonise with fennel and mint, while its yellow-fruity aroma is enhanced by the orange in the puree. In addition, Albariño always has a slightly creamy mouthfeel, which combines excellently with the mussel texture.
5th Soave Classico (Veneto DOC, Italy)
An elegant Garganega wine with flavours of almond, white peach skin, fine citrus spice and often light floral nuances. The delicate creaminess in combination with the slightly nutty aftertaste is perfectly suited to the buttery shell structure. Its restrained fruit does not overpower the dish, but leaves room for the subtle nuances of fennel and orange. Ideal for lovers of subtle wines with depth.
The recipe:
Jakobsmuscheln auf Orangen‑Fenchel‑Püree
Cooking utensils
- 1 Pürierstab oder Mixer
- 1 Pfanne
- 1 Schüssel & Schneebesen
- 1 Teller
- 1 Portionierring (optional)
Ingredients
Muscheln & Püree
- 6 Jakobsmuscheln frisch, ohne Corail
- 1 Fenchelknolle grob gehackt
- 1 Bio-Orange Saft + Abrieb
- 1 EL Butter
- Salz weißer Pfeffer
Finish
- 1 TL Olivenöl
- Minze oder Fenchelgrün zur Garnitur
Preparation
Püree zubereiten:
- Fenchel mit Orangenabrieb und etwas Butter weich dünsten, pürieren, mit Salz/Pfeffer abschmecken. Warm halten.
Muscheln braten:
- Pfanne heiß machen, Muscheln von beiden Seiten je 2 Min. anbraten, mit Olivenöl beträufeln.
Anrichten & Garnieren:
- Püree mittig anrichten, Muscheln darauf setzen, mit Fruchtfinale und Grün garnieren.
Empfohlene Beilagen
- Knuspriges Baguette
- Zitrus-Vinaigrette-Salat
- Leicht gebratene Zucchinischeiben
