Recipes
Los Vascos Sauvignon Blanc
Accompanied by scallop soup
Suggested by Marcelo Gallardo, Technical Director Viña Los Vascos
Ingredients
- 1 large fennel bulb
- 1 red onion
- 2 very fresh branches celery
- 1 carrot
- 1/4 celeriac
- 1 pinch saffron pistil
- 8 scallops
- Salt, pepper, olive oil
For 4 persons Preparation time: 15 minutes | Cooking time: 22 minutes
Recipe:
Wash the fennel and celery. Remove the threads and chop finely. Peel the celeriac, carrot and onion, cut into sticks. Sweat the vegetables for 5 minutes in olive oil. Cover with water, add salt, pepper, saffron and bring to a boil. Leave to simmer for 15 minutes, add the scallops, cook for 2 minutes and serve immediately.
The wine:
A lively wine, balanced with a fresh attack and good persistence. The dish brings together the fresh crunchy vegetables with the delicate marine flavours of the scallops.
Serve with a young vintage of Los Vascos Sauvignon Blanc.
