Scallops with Garlic & Champagne

Celeriac and Beans Vegetable
06/02/2017
French Crepes
18/02/2017

Scallops with Garlic & Champagne

Scallops with Garlic & Champagne

are ideal to serve on Valentines night as a starter or as a main course with light vegetables. Don’t you think this dish look sexy appetising? It’s all about how you serve and present your dish – you could make anything you want but you need to make the evening special.

This is what you should do: have yourself looking good and then choose a special dish to cook in the evening with your choice of your favourite drink. Lay the table as romantically as possible – always add flowers and candles. Open the door to your loved one, have your bubbles (or whatever their favourite drink is) ready then get ready to serve the most romantic dinner – I suggest you try my Scallops with Garlic Champagne and Tarragon. Don’t talk about your day if it’s a bad one, try to chat about how you first met and your favourite memories that you experienced on holiday perhaps – or if you’ve just met, maybe talk about things to come! I promise, you will have a beautiful night. This is my tip to everyone, remember I have been married to my sweetheart for many years.

Happy Valentine’s Day to you all.

Enjoy the evening.

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Scallops with Garlic & Champagne
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Starter
Prep Time 5 mins
Cook Time 4 mins
Servings
portion
Ingredients
Course Starter
Prep Time 5 mins
Cook Time 4 mins
Servings
portion
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Make sure your scallops are nice and clean. Cut 2 heart shapes from the water melon, and pat dry with some kitchen paper. Then leave in the paper and set aside.
  2. In a saucepan, place thinly sliced celeriac, add water, then bring to the boil until the celeriac is cooked (around 6 mins) then drain well and then make into a puree.
  3. Heat up a small a non-stick frying pan on a medium heat then add the butter
  4. When the butter is nice and hot, add the prepared heart shaped water melons and then fry for about 2mins on each side.
  5. Now remove from the pan and put on your choice of plate.
  6. In the same pan, add a little butter then sprinkle with black pepper and add the scallops and fry for about 1 min on each side.
  7. Now add the tarragon, lemon, then garlic and shake the pan. Add a splash of champagne then turn the heat off.
  8. Spread the celeriac puree on top of the melon hearts (but make sure you can still see the melon) then arrange 3 scallops on top per portion.
  9. Have a small decorative jug pour in the jus and serve on the side of the heart.
  10. Decorate with a rose bud, and perhaps a strand of fresh tarragon and enjoy with some nice chilled bubbly!
Recipe Notes

There is no need to add any seasoning to the celariac - this is so the flavours don't get too confusing.

There is no salt added to this recipe deliberately - tarragon and champagne are sweet, so avoid seasoning. Here the link to Celeriac and Beans Vegetables.

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