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STAR CHEF RECIPES FOR COOKING AT HOME
Scallops and Constantinople apple quince nectar
WINEGLASS VIVIV SENSES FRUITY & REFINED
Scallops with pumpkin and harissa nage
This delicious recipe, in which scallops, pumpkin and harissa nage form a perfect symbiosis, was submitted to us by chef Felix Dietz of the Rive Fish & Faible restaurant in Hamburg. The venue is part of Jeunes Restaurateurs Germany and offers various menu choices at www.local-foodlovers.de. Constantinople apple quince nectar from the van Nahmen private winery is the optimal beverage to pair with the dish. Its fruity-sweet aroma develops particularly well in our Vivid Senses Fruity & Refined glass.
Ingredients you will need:
Scallops
4 (size XXL)
Butternut squash
1
Hokkaido squash
1
Coconut milk
500ml
Harissa paste
25 g
See recipe download for further ingredients
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Scallop with pumpkin and harissa nage.