Elegance on a plate – asparagus and scallops as a festive spring duet
White asparagus with scallops is one of the most festive dishes of the asparagus season. Wine with food is dedicated here to a suitable wine accompaniment for a festive meal that can hardly be surpassed in its elegance. The tenderness of the classically cooked white asparagus and the caramelized-sweet scallops, which are briefly sautéed in butter, complement each other in an almost dreamlike way. The vanilla-butter sauce – frothy, silky, deeply aromatic – combines both components into a perfect whole. Combining wine and food in this dish is an art in itself, as the fine, subtle aromas of sea, butter, vanilla and vegetables call for a wine with elegance, depth and finesse that does not impose itself, but enhances the experience.
Ideal wine accompaniment: Crémant d’Alsace AOC Brut (Alsace, France)
The Alsatian soils of limestone, granite and sandstone give this sparkling wine an extraordinary complexity that goes far beyond the typical sparkling wine character. The nose reveals fine aromas of brioche, green apple, citrus blossom and a hint of almond – a combination that corresponds perfectly with the vanilla butter sauce. On the palate, it impresses with its fine, even perlage, a clear freshness and a creamy texture that blends seamlessly with the sauce. The residual Brut sweetness is minimal, the acidity lively enough to carry the butter without overpowering the dish. The Crémant d’Alsace AOC accompanies the scallops with an iodine-marine freshness that enhances the sea flavor of the scallops while gently enveloping the sweetish asparagus notes. A sparkling wine that proves that Alsace can do more than just still wines.
Further wine recommendations for this dish
Chardonnay AOC Meursault (Burgundy, France)
The centuries-old limestone soils of Meursault produce a Chardonnay that is made for butter, vanilla and seafood like no other. Notes of buttered brioche, white truffle, hazelnut and toasted wood unfold in a glass of almost boundless depth. The acidity is present, elegantly integrated and gives the wine tension and length despite its creaminess. The slow malolactic fermentation and ageing in barriques have given the Meursault a texture that virtually melts into the vanilla-butter sauce. This wine gives the scallops a more festive, noble appearance. This is Burgundy’s answer to a dish that deserves noblesse – a wine pairing for special occasions.
Pinot Blanc Spätlese dry (Palatinate, Germany)
The warm, deep loamy soils of the Palatinate produce a Pinot Blanc with a pleasant full body and a melting texture that goes perfectly with the butter sauce. Ripe aromas of mirabelle plum, apple quince, hazelnut and a subtle hint of cream create a warm, inviting aroma that blends harmoniously with the festive dish. The moderate acidity makes the wine accessible and easy to drink without distracting attention from the quality of the scallops. The Palatinate Pinot Blanc is particularly elegant when asparagus and sauce are served together on the fork – the creamy buttery texture of the wine finds its perfect counterpart in this bite.
Grüner Veltliner Smaragd DAC (Wachau, Austria)
When wine and food rise to the heights together, a Smaragd from the Wachau is the perfect companion. The terraced stone steps of gneiss and primary rock give this Veltliner a stony, almost crackling minerality, which stands behind lush aromas of yellow stone fruit, rock candy, honeydew melon and classic white pepper. The imposing fullness – often with 13.5 to 14 percent alcohol – carries the dish with confidence. The wine picks up the vanilla in the sauce in its own spicy way, without becoming sweet. The finish is long, mineral, almost epic – a wine that really turns a feast into one.
Viognier Condrieu AOC (Northern Rhône, France)
Probably no other white wine is so naturally attuned to vanilla as the Viognier from Condrieu. The steep granite terraces of this small, legendary appellation region in the northern Rhône produce a wine with explosive aromas: apricot, peach blossom, white lily, ginger and indeed a distinct vanilla note that comes not from the wood but from the grape itself. The Condrieu AOC creates an almost unearthly resonance with the vanilla butter sauce – the vanilla aromas in the glass and on the plate speak the same language. The full texture of the wine carries the scallops with silky elegance. This wine is a discovery that you will not forget.
Riesling Spätlese dry (Rheingau, Germany)
The Rheingau slate soils – warm, deep, with long periods of sunshine – produce a Riesling of great structure and precision. When vinified dry, it shows the full spectrum of the variety: citrus peel, white peach, mountain herbs, hints of petrol and a slate-like minerality that stands out like a fine line under the dish. The lively acidity of the Spätlese Riesling has the power to balance both the butter and the sweet vanilla without overpowering the dish. The tension between the acidity and the fruit makes this wine an intellectually satisfying accompaniment – especially for all those who want to experience white asparagus in a classically tart rather than buttery and rich way.
Discover more inspiring combinations of asparagus and wine in our large overview: Asparagus and wine.
The recipe:
White asparagus with scallops and vanilla butter sauce
Cooking utensils
- 1 Large pot (for cooking asparagus)
- 1 Economy peeler
- 1 Sauté pan or saucepan (for the sauce)
- 1 High-quality stainless steel pan or cast iron pan (for the scallops)
- 1 Whisk
- 1 Sharp knife and chopping board
- Flat, preheated plates
Ingredients
FOR THE ASPARAGUS:
- 600 g white asparagus thick, even stitch
- 1 tsp sugar
- 1 teaspoon fine sea salt
- 1 Tbsp butter
- Juice of ½ lemon
FOR THE SCALLOPS:
- 8 fresh scallops
- 2 Tbsp butter clear
- 1 tsp sea salt flakes
- Freshly ground white pepper
FOR THE VANILLA BUTTER SAUCE:
- 150 ml dry white wine z. e.g. Crémant d’Alsace AOC Brut
- 50 ml Fish stock or light poultry stock
- 1 Shallot finely diced
- ½ Vanilla pod Marrow scraped out
- 120 g Cold butter cut into cubes
- Juice of ½ lemon
- Salt white pepper
- optional: 1 teaspoon of whipped cream for stabilization
GARNITURE:
- Fresh chervil or tarragon
- Fleur de Sel
Preparation
PREPARATION:
- Peel the asparagus and break off the woody ends.
- Cut all the asparagus spears to the same length.
- Pat the scallops dry and place in the fridge until ready to use.
- Finely dice the shallot.
- Cut open the vanilla pod and remove the seeds.
- Cut the butter for the sauce into small cubes and chill.
COOKING STEPS:
- Bring a large pan of water, sugar, salt, butter and lemon juice to the boil.
- Add the asparagus to the boiling stock and cook over a medium heat for 12-15 minutes until al dente.
- For the sauce: Sweat the shallot in a saucepan with a little butter until translucent.
- Add the white wine, stock, vanilla pulp and vanilla pod.
- Reduce to about 4 tablespoons.
- Remove the vanilla pod.
- Remove the saucepan from the heat and gradually add the cold butter cubes, beating vigorously with a whisk.
- Season to taste with lemon juice, salt and white pepper.
- Keep the sauce warm, do not bring to the boil.
- Season the scallops with salt and pepper.
- Heat the clarified butter in the pan until smoking.
- Add the scallops and fry for 90 seconds on each side until golden brown.
- Don’t move – a nice crust only develops through patience.
DIRECTIONS:
- Prepare preheated plates.
- Arrange the asparagus spears in the center of the plate.
- Place the scallops on their sides.
- Froth up the vanilla butter sauce and pour on generously.
- Garnish with fresh chervil or tarragon.
- Sprinkle a little fleur de sel over the scallops and serve immediately.
SUPPLEMENTS:
- Steamed parsley potatoes with butter and chives
- Steamed sugar snap peas with lemon butter
- Brioche toast with sea salt butter
