Patrick Tingaud is the in-house chef at Moët & Chandon in Épernay. That means that Champagne has to come first, and the recipes are designed to showcase the Champagnes. This easy-to-cook scallop dish is typical of his recipes, which require only a few ingredients.
- 1 ounce whole white almonds
- 8 ounces coconut milk
- 12–20 scallops (depending on size)
- 2 tablespoons olive oil
- ½ ounce plain flaked almonds
- Salt and pepper, to taste
- Liquid smoke (or beechwood chips and smoker gun)
Gently toast the whole almonds in a dry pan. Meanwhile, heat coconut milk until boiling. Transfer almonds into boiling coconut milk. Remove from heat and let steep for 3 hours. Strain and check for seasoning.
Sauté scallops in hot olive oil until lightly browned, turning once, about 1 minute each side. Remove and place on wire rack. Sprinkle with flaked almonds without superimposing them. Put beechwood chips in smoker gun and turn on, or add a few drops of liquid smoke to almond milk.
Emulsify almond milk just before serving. Arrange scallops in individual shallow serving dishes, and then pour almond milk around them. If using smoker gun, let a bit of smoke out over the milk and cover immediately to trap the smoke. Serves 4.
Moët & Chandon NV Rosé Impérial
“I find rosé is the best partner to the texture of the scallops and the smoky flavors,” says Tingaud.