Pairing & Recipes

Scallop Salad - "Poêlée de St-Jacques"

Scallop Salad - "Poêlée de St-Jacques"
Pouilly-Fuissé Premier Cru
 Premier Cru
  20min   5min   4 Servings 

Quick, delicious and refreshing. This seafood salad is an easy choice for an evening meal with a wonderful blend of flavors. Crispy fried scallops on the outside and super tender on the inside combined with fresh lettuce in a vinaigrette sauce is a great combination that will please many of those looking for a light meal.


  • 16 to 24 scallops
  • 45g butter
  • Flour
  • 2 shallots
  • Red lettuce, garden rocket, mâche
  • Olive oil, balsamic vinegar
  • Chives
  • Salt, Pepper


Garnish with roasted apples (Royal Gala).


  1. Chop shallots in small pieces and cook them in butter for 3-4 minutes (until a golden color).
  2. Dry the scallops. Roll them in flour.
  3. Cook the scallops in butter for 5-6 minutes. Cover with a lid. Add the shallots. Turn off the heat.
  4. For vinaigrette, mix a small amount of balsamic vinegar with a couple of spoons of olive oil. Add salt and pepper according to your taste.


Embellish with some chives. Serve with salad (red lettuce, garden rocket, mâche) with vinaigrette. On a plate, place the salad and the scallops with shallots.