Welcome to Domaines Vinsmoselle

Welcome to Domaines Vinsmoselle. We are delighted to welcome you to our website and we wish you a good discovery of our Luxembourg wines and Crémants. Responsible consumption is as important to us as the quality of our wines and Crémants. Thus, please confirm that you are at least 18 years old or that you have reached the legal minimum age for alcohol consumption in your country.

- 18 years + 18 years

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Scallops on red beet carpaccio and orange sauce

"Scallops are the perfect starter for a delightful New Year's celebration, a festive pleasure that pairs perfectly with a glass of sparkling Crémant Poll-Fabaire. The nutty flavour of the scallop, with its subtle sweetness, complements the red beet perfectly. I always like to sauté them with a bit of sugar, caramelizing the outside beautifully while keeping the inside perfectly translucent. The fruity and creamy components create a wonderful interplay with the creamy and delicate Crémant Poll-Fabaire Pinot Blanc." - Alissia Dettori

Recipe in collaboration with Alissia Dettori @cookingisloveblog

For 4 people:

For the scallops:
12 scallops
2 tsp brown vanilla sugar
100 g butter
6 cardamom pods
6 cloves

For the orange cream:
1 orange
100 g crème fraîche
1 small bunch of dill Chili salt (or salt and chilli flakes)

Other:
2-3 beets
30 g pine nuts
Dill
1 pomegranate

Cook the beets, peel them, and then slice them into thin slices using a kitchen mandoline.
In a pan without fat, toast the pine nuts. Remove the seeds from the pomegranate.
For the sauce, mix the crème fraîche with freshly grated orange zest and a few splashes of orange juice.
Finely chop the tips of the dill and mix them in as well. Season the sauce with chilli salt.
Sprinkle the scallops on both sides with some brown vanilla sugar, salt, and pepper.
In a pan, heat the butter with the cardamom and cloves slowly until it turns into a beautiful nutty butter.
Briefly sauté the scallops on both sides so that they remain translucent inside. Arrange the red beets on the plates and lightly salt them.
Place the scallops on top and drizzle them with some flavourful butter.
Garnish the plate with a little crème fraîche sauce and arrange the pine nuts and pomegranate seeds.
Finally, garnish with a few small dill sprigs.

We recommend the Crémant Poll-Fabaire Pinot Blanc as accompaniment

Find a selection of our wines and crémants in the online shop
and you can also buy all of our wines and crémants in the wine shops:
Remerschen, Wellenstein, Wormeldange, Grevenmacher and Vinocity