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My cooking class on scallops today. Pan-fried with a light orange sauce. Served…

My cooking class on scallops today. Pan-fried with a light orange sauce.
Served with a purée of cauliflower and toasted macadamia nuts.

And thank you for asking: the wine pairing was Côtes-du-Roussillon white, a beautiful blend of Grenache, Marsanne, Roussanne, Macabeu, with a slightly bitter finish to match the orange and cauliflower flavours.

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