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Serve with La Grande Dame Rosé 2018 (10–12 °C) for a fresh, refined, and harmonious pairing.
Scallops
Baby Bok Choy
Citrus Beurre Monté (light, glossy)
Green Herb Oil (for finishing)
Preparation
1.Baby Bok Choy
Blanch in lightly salted water for 60–90 seconds until just tender and bright green. Refresh in ice water, drain, and pat dry. Keep leaves intact.
2.Green Herb Oil
Blanch the spinach or parsley for 10 seconds, chill and squeeze dry. Blend with olive oil and salt until bright and smooth. Pass through a fine sieve.
3.Citrus Beurre Monté
Warm the broth with wine and reduce slightly. Lower heat and gradually whisk in cold butter to form a silky emulsion. Season with salt and citrus zest. Do not boil once emulsified.
4.Scallops
Season lightly. Sear in a thin layer of oil over medium heat, 30–45 seconds per side, with minimal browning. Add butter and baste briefly, keeping the center pearly.
5.Plating
Place one baby bok choy slightly off-center, leaves fanned. Arrange scallops in a clean line. Spoon a small pool of beurre monté and finish with a precise drop of green herb oil.
La Grande Dame 2018 highlights the finesse and tension of delicate cuisine. Its freshness, minerality, and subtle citrus notes enhance the purity of gently cooked scallops, while baby bok choy provides clean vegetal sweetness and a crisp, juicy texture. A light citrus beurre monté adds brightness and silk, finished with a precise drop of green herb oil for definition. A fresh, balanced, and elegant pairing.
