Scallop Wontons with Thaï broth

As the autumn leaves display their fiery colors and the air turns crisp, there’s nothing quite like a dish that warms the soul with its spicy yet refined flavors. Today, I’m sharing a simple yet elegant recipe that combines the delicate sweetness of scallops with the comforting heat of an Asian-inspired broth. This dish is a celebration of seasonal transitions, bringing warmth to your table with every spoonful.

The subtle, citrusy undertones of the scallops are uplifted by the zest of lemon and mandarin, creating a perfect harmony with the aromatic spices of the broth. It’s a recipe that speaks of sophistication without pretense, and when paired with a glass of Freiburger from Le Petit Château, it’s a testament to how the best of land and vine can come together in a beautiful symphony.

Ingredients (serves 2) :

For the Wontons:

• 6 fresh scallops, finely chopped
• Zest of 1/2 lemon
• Juice of 1/2 mandarin (about 15 ml)
• 1/4 teaspoon Chinese five-spice powder
• A pinch of black pepper
• 5 ml soy sauce
• 15 grams finely chopped chives
• 30 grams finely chopped Chinese cabbage

For the Spicy Asian Broth:

• 500 ml vegetable stock
• Juice of 2 mandarins (about 60 ml)
• 12 mm piece of ginger, sliced
• 1/2 stalk lemongrass, bruised and chopped
• 1 clove garlic, minced
• 1/2 small red chili, deseeded and finely chopped
• 5 ml soy sauce
• 5ml of fish sauce
• 1 shallot, finely sliced
• 30 grams chopped Chinese cabbage
• 2 grams sugar
• Salt, to taste

For serving:

• Fresh radishes, finely sliced
• Extra chives, finely chopped

Instructions :

1. Begin with the wontons: In a bowl, mix the scallops, lemon zest, mandarin juice, five-spice, pepper, soy sauce, chives, and Chinese cabbage until well combined.
2. Place a teaspoon of the scallop mixture in the center of each wonton wrapper. Moisten the edges with water, fold to create a triangle, and press to seal. Bring the corners together and seal with a touch of water to form the wonton.
3. For the stock, combine the stock, mandarin juice, ginger, lemongrass, garlic, chili, soy sauce, fish sauce and shallot in a pot. Simmer gently for about 10 minutes, then add the Chinese cabbage and continue to simmer for 20 more minutes. Season with sugar and salt. Add more mandarine juice if needed.
4. Steam the wontons for about 2-3 minutes until cooked through and the wrappers are translucent. You can also cook them in water until they float.
5. Serve the wontons in a bowl, topped with the hot stock, garnished with radish slices and a sprinkle of chives.

Wine Pairing :

The beauty of this dish is elevated to new heights when paired with the exquisite Freiburger wine, a hidden jewel from Le Petit Château, in Vully. Each sip of this rare varietal complements the scallop wontons, with its lively citrus notes echoing the mandarin in the dish, enhancing the delicate flavors without overpowering them. The Freiburger’s crisp acidity and mineral undertones cut through the richness of the wontons, balancing the gentle heat of the spices with its refreshing salinity. It’s a pairing that captures the essence of the season – the aroma of mandarin weaving through both the dish and the drink, bringing a sense of harmony and completeness to your culinary experience.