Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Seafood

Seafood

with the cuvée Tradition · Brut blend Grand Cru

Seared scallops with celeriac purée and lemon butter
Recipe 01

Seared scallops with celeriac purée and lemon butter

Time · Prep 25 min · Cook 20 min · serves 4

Ingredients

  • 12 scallops, roe removed
  • 400 g celeriac
  • 200 ml whole milk
  • 40 g unsalted butter
  • 1 lemon
  • 1 tbsp neutral oil
  • Salt, white pepper

Method

  1. Peel and dice the celeriac, then cook in salted milk topped up with water as needed until completely tender.
  2. Drain and blitz with 20 g of butter to a smooth purée, season with salt and white pepper and keep warm.
  3. Season the scallops, sear in very hot oil for 1 minute 30 seconds per side to keep them just translucent at the centre, then keep warm.
  4. In the same pan, add the remaining 20 g of butter, allow it to foam, deglaze with 1 tbsp of lemon juice and adjust the seasoning.
  5. Spoon the celeriac purée onto plates, arrange the scallops on top and finish with a drizzle of the lemon butter.

Why the pairing works. The delicate brininess of the scallops and the gentle roundness of the celeriac harmonise with the structured character of the Pinot Noir, while the lemon butter echoes the brightness of the Chardonnay.

Moules marinières with a light cream sauce
Recipe 02

Moules marinières with a light cream sauce

Time · Prep 20 min · Cook 15 min · serves 4

Ingredients

  • 2 kg cleaned rope mussels
  • 2 shallots
  • 200 ml dry white wine
  • 100 ml single cream
  • 30 g butter
  • 1 small bunch flat-leaf parsley
  • Black pepper, salt if needed

Method

  1. Melt the butter in a large pot, add the minced shallots and sweat gently without colour.
  2. Pour in the white wine, bring to a boil, then add the mussels, cover and cook for 5 to 7 minutes, shaking occasionally, until all the shells have opened.
  3. Remove the mussels with a slotted spoon, strain the cooking liquor and return it to the pan over medium heat.
  4. Stir in the cream, add pepper, and reduce for 3 to 4 minutes to concentrate the flavours; adjust the salt if needed.
  5. Return the mussels to the pot, toss with the sauce and scatter with freshly chopped parsley before serving.

Why the pairing works. The briny flavour of the mussels and the white wine cream sauce call for the freshness of the Chardonnay, while the depth of the reduced cooking liquor pairs naturally with the vinous character of the Pinot Noir.

Other pairings of this cuvée

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