Roasted Scallops a Valentine Recipe by Mirabeau Wine
Fish & Seafood · Main Course · Maison Mirabeau Wines · Provencal Recipes · TasteContributor 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 Rosé Butter on Polenta Mash
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!
Ingredients
- 6-8 scallops Good quality
- 2 large potatoes choose a variety good for mashing
- 100 g polenta
- milk and some cream
- 1 handful hazelnuts A handful
- Romanesco or other green vegetables, steamed
- chives
- rosé wine Like Mirabeau Pure
Instructions
- Peel your potatoes and cut them into small chunks. Boil them until very soft, then mash them, best with a potato ricer.
- Put the mash back in the pot and add the polenta.
- 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.
- Prepare your vegetables and keep warm.
- Get your pan nice and hot, add some clean vegetable oil and a knob of butter. Fry the scallops on both sides until they are nice and a little crispy (about 3 minutes on each side).
- Remove the scallops from the pan, then fry the hazelnuts in the pan with the leftover butter.
- Deglaze the pan with a glug of Rosé and let the alcohol evaporate.
- When not much liquid is left, add some more butter to create a bit of a sauce.
- Put a nice blob of mash onto a clean plate. Place the scallops on top, and using a spoon, add some sauce and nuts over each one using a spoon.
- Chop some chives, sprinkle them over the scallops, and arrange your vegetables beautifully around the perimeter.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
An Unmissable New Museum in MouginsRelated Provence Articles
Pizza Provence-Style
October 21, 2016
Contributor blog post by Paula Kane: One of the things I am constantly searching for is good pizza. I know it seems odd, pizza and Provence don’t seem to go together, but you’d be mistaken. And likely pleasantly surprised. Since coming to Provence I have eaten a great many pizzas. There is truly nothing better …
Rosé and Crispy Salmon for Valentine’s Day Wine Pairing
February 11, 2019
Serve salmon fillets with pea and mint salad and roasted baby potatoes, and optional lemon slices, alongside Mirabeau Rosé for a romantic dinner for two. #BonAppetite! Wishing you all a special Valentine’s Day filled with rosé coloured glasses!…
Valentine’s Day Menu from a Chef’s Wife and Wine Pairings
February 10, 2017
Yeah, I won’t lie, there are certainly some perks to being a chef’s wife. You get to be the guinea pig for his latest recipe obsession for one. I get to watch him perfect his talents while I indulge in little tastings. And while my wardrobe may not always be as forgiving after years of …
Spend a Week in Uzes on a French Culinary Holiday
February 26, 2016
Cook’n with Class is now offering five-day cooking courses at their gorgeous Uzès location. Class sizes are deliberately small with a total of six participants, to maximize the hands-on cooking experience. However, these culinary holidays are not just about long hours spent in the kitchen. You and your classmates will have a chance to visit local …
No Comment