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Roasted Scallops a Valentine Recipe by Mirabeau Wine

Contributor blog post by Jeany Cronk @MirabeauWine:

I know most people go to restaurants on Valentine’s day, but in case you are cooking for your loved one here’s a tasty recipe using the well known aphrodisiac scallops and good Provence Rosé ;-) Joking aside, Provence Rosé is a perfect drink for a romantic tête-a-tête …Continue reading here the full story from Mirabeau Wine.

 

Roasted Scallops with Hazelnut and Rose Butter @MirabeauWine
Roasted Scallops with Hazelnut and Rosé Butter on Polenta Mash
Print Recipe
Here's a cheeky recipe to delight your beloved ;) Enjoy the dish with a chilled glass of Rosé and enjoy la Saint Valentin. Stephen and I actually got together on Valentine’s day many moons ago, so it’s a bit of an extra special day for the two of us and I am hoping he might cook me something this time!
Servings
2 people
Servings
2 people
Roasted Scallops with Hazelnut and Rose Butter @MirabeauWine
Roasted Scallops with Hazelnut and Rosé Butter on Polenta Mash
Print Recipe
Here's a cheeky recipe to delight your beloved ;) Enjoy the dish with a chilled glass of Rosé and enjoy la Saint Valentin. Stephen and I actually got together on Valentine’s day many moons ago, so it’s a bit of an extra special day for the two of us and I am hoping he might cook me something this time!
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Peel your potatoes and cut them into small chunks. Boil them until they are very soft and mash them, best with a potato ricer.
  2. Put the mash back in the pot and add the polenta.
  3. Add a small cup of milk and some cream to get a gooey consistency, then leave on a small heat for the polenta to soften within the mash.
  4. Prepare your vegetables and keep warm.
  5. Get your pan nice and hot, add some clean vegetable oil and a knob of butter, fry the scallops both sides until they are nice and a little crispy (about 3 minutes each side).
  6. Remove the scallops from the pan then fry the hazelnuts in the pan with the left over butter.
  7. Deglaze the pan with a glug of Rosé and let the alcohol evaporate.
  8. When not much liquid is left add some more butter to create a bit of a sauce.
  9. Put a nice blob of mash onto a clean plate, place the scallops on top and add some sauce and nuts over each one using a spoon.
  10. Chop some chives and sprinkle over, arrange your vegetables beautifully around the perimeter.
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Mirabeau Wine

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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