One of our most talked about wines to date (and our best Orpheus Bacchus yet!). Resident WVV team chef Aaron Rice has come up with a delicious recipe to perfectly match with a cold glass of our 2018 Orpheus Bacchus.
Scallops in a creamy Bacchus sauce with Parmesan-roasted Cauliflower - To accompany Orpheus Bacchus 2018
- 12 large Scallops
- 75 mls Bacchus - Orpheus 18 if you can stand to sacrifice some to the dish, though any other Bacchus will do
- 50g butter.
- 2 cloves garlic, finely chopped
- 200 ml double cream
- 1 tbsp lemon juice
Heat an oiled pan until sizzling, toss in the scallops and cook for 2 minutes each side or until lightly browned. Remove and set aside.
Add butter and garlic. Fry until the garlic is softened and be sure to scrape in any tasty scallop bits - it will all add to the sauce.
Pour in the wine and bubble until reduced by half then pour in the double cream and bubble until thickened.
Season to taste and add a splash of lemon juice to give it some lift.
You could also add some finely chopped, deseeded red chilli to add a bit of a sexy zing.
Return Scallops to the pan to warm through and coat in the sauce.
For the Parmesan Roasted Cauliflower
1 medium Cauliflower, cut into 2 inch/4cm florets
2 tbsp olive oil
1 cup grated parmesan
salt and pepper to taste
Preheat oven to 220C
Toss the cauliflower florets in oil, followed by parmesan, some freshly ground black pepper and salt.
Lay in a single layer on an oiled baking tray or roasting tin.
Roast for 20-30 minutes, or until the edges are starting to blacken.
For an exotic touch, add a healthy sprinkle of Ras el Hanout
Enjoy with a large glass of Orpheus Bacchus 2018 and some crusty bread for mopping up leftover sauce.