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Roasted Scallops with Hazelnut and Rose Butter @MirabeauWine

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!
Course Main Dish
Cuisine French, Provencal
Servings 2 people


  • 6-8 Scallots Good quality
  • 2 Mashing potatoes Large
  • 100 g Polenta
  • Milk and Cream
  • hazlenuts A handful
  • Some nice Greens.. I used steamed Romanesco
  • Chives
  • a little rose... Like Mirabeau Pure


  • Peel your potatoes and cut them into small chunks. Boil them until they are very soft and 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 both sides until they are nice and a little crispy (about 3 minutes each side).
  • Remove the scallops from the pan then fry the hazelnuts in the pan with the left over 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 add some sauce and nuts over each one using a spoon.
  • Chop some chives and sprinkle over, arrange your vegetables beautifully around the perimeter.
Tried this recipe?Let us know how it was!