Recipe: Seared scallops with chutney
Wine recommendation from Kilian Skalet, restaurant manager at "Jan" (Munich) and the sommelier team
Ingredients · Servings 4
- 1 red onion
- 20 g ginger
- 1 red chili pepper
- 2 limes
- 6 ripe apricots
- 250g ripe cherry tomatoes
- 2-3 tablespoons olive oil
- 75 g sugar
- Salt
- freshly ground black pepper
- 8 fresh scallops
- Sprinkle with finely sliced spring onion strips, if desired.
Method · 31 min
- Peel and finely dice the onion and ginger. Halve the chili pepper, remove the seeds, and cut into thin strips. Squeeze the limes. Halve and pit the apricots. Roughly dice the flesh. Wash and halve the tomatoes.
- Heat olive oil in a pot. Sauté onions, ginger, and chili in it. Add tomatoes and apricots, sprinkle with sugar, and caramelize lightly. Deglaze with lime juice. Simmer everything over medium heat for about 4 minutes, until the liquid has almost completely evaporated. Season the finished chutney generously with salt and pepper and let it cool. When freshly filled into canning jars, the chutney will keep in the refrigerator for about 2 weeks.
- Remove the scallops from their shells. Remove the innards from the muscle meat, wash and pat dry. Season the scallops with salt and pepper and fry in a non-stick pan with the remaining olive oil for about 2 minutes on each side until golden brown.
- Spread the chutney on plates and place two seared scallops on each. Sprinkle with finely sliced spring onions, if desired, and serve.
- Serving tip: Arrange the appetizer in cleaned mussel shells as shown in the photo. To prevent them from tipping over, it's best to place the shells on a bed of freshly crushed ice or coarse sea salt.
A fruity, sweet Riesling: racy and fresh, with excellent aging potential. On the nose, spicy, with a fresh, clear structure and ripe yellow fruit; on the palate, pleasant acidity, fresh minerality, and a long finish.
