Scallops on red beet carpaccio and orange sauce - Domaines Vinsmoselle
Scallops on red beet carpaccio and orange sauce—nutty scallops paired with vibrant beets and a fruity orange sauce make for a delightful New Year's starter. Perfect with Crémant Poll-Fabaire.
Ingredients
- 12 scallops
- 2 tsp brown vanilla sugar
- 100 g butter
- 6 cardamom pods
- 6 cloves
- 1 orange
- 100 g crème fraîche
- 1 small bunch of dill
- Chili salt (or salt and chilli flakes)
- 2-3 beets
- 30 g pine nuts
- Dill
- 1 pomegranate
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