SCALLOPS, CITRUS & PONZU SAUCE
PAIRED WITH YELLOW LABEL

SCALLOPS, CITRUS & PONZU SAUCE

By Jean Imbert
The setting: the Manoir de Verzy in France, where Didier Mariotti, Cellar Master at Veuve Clicquot, invited Jean Imbert,
the internationally-renowned French chef.
In an open dialogue of respect and emulation, the two men optimistically discussed their savoir-faire and their desire to push the boundaries of tradition while also respecting the history and heritage of their professions.
In a spirit of sharing and creativity, Didier Mariotti and Jean Imbert imagined an exceptional meal in three acts, where the gastronomic classics of the holidays come alive around two of the House’s emblematic cuvées: Yellow Label and Brut Rosé.

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“Yellow Label is the House’s emblematic cuvée. Without a doubt, it is the most difficult to create because regardless of the quality of the harvest, we must make ‘only one quality, the finest’. It’s critical that we maintain the consistency of the House’s style, even when each harvest is different. This ‘solaire’ cuvée is full of freshness and has a silky texture. It goes perfectly with the sensation of the scallops in your mouth and the energy brought by the citrus.”
Didier Mariotti

SCALLOPS, CITRUS & PONZU SAUCE

You'll need

  • Ingredients for 6 people:
  • 18 large scallops
  • For the Ponzu sauce (dashi & finition sauce):
  • 100g shiitake
  • 50g kombu seaweed
  • 30g dried bonito (optional)
  • 50cl water
  • 5 yuzu lemons
  • 5cl mirin
  • 15cl soy sauce
  • For the citrus “sauce vierge”:
  • 2 organic yellow lemons
  • 1 organic orange
  • 2 organic limes
  • 2 shallots
  • 4cl white wine vinegar
  • 10cl extra virgin olive oil
  • 200g seaweed for decoration
Instructions
Instructions
Open and remove the scallops.
Wash them quickly, drain, and then carefully store them.
Keep the shells and wash them.

Ponzu sauce
Dashi:
Bring the water to a simmer, then add the washed and sliced shiitakes. Simmer for 20 minutes, then add the kombu and dried bonito.
Leave it to infuse for 15 minutes at 70°C.
Filter the liquid and set aside in the refrigerator.

Finishing sauce:
Grate the zest of the yuzu lemons and filter their juice.
Mix in the recipe’s other ingredients.
At the end, add half of the dashi.
Use to taste.

Citrus “sauce vierge”
Peel all the citrus fruits, cut the zests into julienne and then place them separately in a saucepan. Add cold water and then bring to a boil.
Cook for 2 to 3 minutes, then drain in a colander.
Repeat this action twice.
This is to remove the bitterness.
Cut the scallops into strips.

Presentation
On a plate, place the decorating seaweed, then three empty scallop shells.
Bake for 1 minute at 200°C.
Put a spoonful of ponzu sauce on each shell.
Then place the scallop strips on each shell and finish by covering them with the citrus “sauce vierge”.

Discover

Jean Imbert

Voted Chef of the Year in 2019 by GQ magazine and considered one of the 50 most influential French people in the world in the Vanity Fair rankings, Chef Jean Imbert is a graduate of the Paul Bocuse School. He is the iconic winner of the TV show Top Chef in 2012. Today, Jean Imbert is at the head of the restaurant Mamie par Jean Imbert, B.B, La Case à St Barth, Swan Miami and Les Bols de Jean. A committed chef and advocate of healthy cooking, his values are at the root of his passion for taste and cuisine. His commitment also inspired him to write a book in tribute to his grandmother's recipes, "Merci Mamie", which is a commercial success and his third book after "Cuisine intime" and "Utile!", which focuses on eco-responsibility, a cause that the chef is passionate about.

In my grandmother’s house, if you don’t eat three helpings, you don’t like it
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